French Onion Soup au Gratin Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 16 cups chicken broth or stock
10 cups thinly sliced yellow or white cooking onions
1/2 cup butter
1/2 cup flour
1/2 cup brandy
Salt and pepper to taste
French bread
I lb.Gruyere or Swiss cheese, grated
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Directions: |
Directions:Heat the chicken broth in a large soup kettle. In a separate large skillet, melt the butter. Add the sliced onions, and sauté them, covered, over low heat for 30 to 45 minutes, or until they are soft and the volume is reduced by half. Stir in flour till blended; mixture will thicken a bit. Add two cups of the hot chicken broth to the onion mixture and blend. Scoop the blended onion mixture into the kettle of chicken broth, stirring till the mixture is blended. Pour in brandy and stir. Add salt and pepper to taste.
Slice French bread into 1" thick rounds, and toast lightly.
For one serving, ladle hot soup into a deep soup bowl or soup mug, leaving room for bread and cheese. Place one slice of toasted French bread on top of soup. Sprinkle 1/2 cup grated cheese on top of the bread. Heat bowl in microwave for one minute to melt the cheese, or place bowl in the oven under the broiler until the cheese is melted.
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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: This recipe was given to me by my cousin and godmother, Mary Frances (Sis) Kane, who lived for awhile in France while working as a teacher for the Air Force. For years, I followed this recipe faithfully. One day, I served the soup to Sis, and mentioned that the recipe was the one she had given me. "No, it's not," she said.
"Yes, it is," I replied.
After going back and forth a couple of times, I pulled out the recipe card and showed it to her. She read it, and said, "Oh, no! You're supposed to make this with beef stock, not chicken stock!"
We laughed, and ate our soup. The next time I made it, I used beef stock. I didn't like it at all, and have made it this way ever since.
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