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French Onion Soup Recipe

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This recipe for French Onion Soup, by , is from Briarwood Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gina DiLuzio

Category:
Category:

Ingredients:  
Ingredients:  
3 tbsp. butter
1 1/2 lb. onions (5-6 medium onions), halved & thinly sliced
1/2 tsp. salt
1/4 tsp. freshly ground pepper
2 tbsp. all-purpose flour
9 c. beef stock
1 tbsp. Cognac (optional)
1/2 lb. (about 2 c.) Swiss cheese, grated
slices stale or toasted French bread cut 1/2 in. thick

Directions:
Directions:
In a large saucepan or 5 qt. Dutch oven, heat the butter. Add the onions & cook over medium-high to high heat, stirring occasionally, until well browned. They will start to brown in 10-12 minutes. After another 20-25 minutes, the onions should be dark brown, but not black. Season with the salt & pepper. Reduce the heat to medium & stir in the flour. Brown lightly, about 3 minutes, stirring. Add the stock, increase the heat to high, & bring to a boil, about 15 minutes. Reduce the heat to medium & simmer for 30 minutes. Skim off any foam or butter that comes to the surface. (The recipe can be prepared ahead to this point. Let cool to room temperature, cover, & refrigerate. Bring to a simmer before proceeding.) Preheat broiler. Place enough bread in each of 6 ovenproof bowls so the slices will cover the surface once the bowls are filled with soup. The purpose of this is so that the bread will float & support the cheese later. Ladle the soup into the bowls. Sprinkle the bread-topped soup with the cheese & place bowls on a cookie sheet & place under the broiler until the cheese has browned, 5-7 minutes.

 

 

 

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