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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

French Onion Soup Recipe

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This recipe for French Onion Soup is from The Zielich Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lbs. yellow onions
3 T. butter
1/4 tsp. coarsely ground black pepper
1 T. all-purpose flour
3 (10 3/4 oz.) cans beef broth, undiluted
3 c. water
1 bay leaf
salt
pepper
8 slices French bread
2 T. grated parmesan cheese
1 cup grated Swiss cheese
Directions:
Directions:
Peel onions; cut off and discard root ends. Using a large knife, slice onions thinly (about 5 cups). Put butter in a 4-quart saucepan and heat over moderately high heat until butter melts. Add onions and ground pepper to butter.

Saute' onion mixture, stirring frequently with a wooden spoon, until onions are a light golden brown. Sprinkle onions with flour and stir until all traces of flour disappear. Cook 1 minute longer, stirring constantly with wooden spoon. Remove from heat.

Gradually add beef broth, stirring onion mixture constantly, stir in water and bay leaf. Return to moderately high heat and bring mixture to a boil, stirring constantly. Reduce heat to low and cook onion soup, uncovered, for 30 to 40 minutes. Discard bay leaf.

Taste onion soup and add salt and pepper if desired. Turn soup into an oven proof soup tureen, casserole or individual onion-soup bowls on a jelly-roll pan. Toast the French bread slices in toaster or under the broiler until they are a light golden brown.

Arrange toast slices on top of onion soup (do not push them under the soup). Sprinkle toast liberally with parmesan and Swiss cheese. Place in preheated oven (425º).

Bake until the cheese melts and turns golden. Serve immediately.

 

 

 

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