"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich


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Quebec City for NYE 2012 with Stender's, Lasky's, Hirschmann's & us... BABY, IT'S COLD OUTSIDE!!


This recipe for HOMEMADE FRENCH ONION SOUP is from MARIAN'S WAY 2, 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!



4 Tbsp butter, unsalted, cut into 4 pieces
1 Tbsp extra virgin olive oil
2 lbs. yellow onions, cut in half lengthwise and sliced 1/4-inch thick
1 tsp sugar
1 Tbsp all-purpose flour
1/2 cup dry sherry
3 1/2 cups beef stock (homemade if you have it)
2 tsp fresh thyme, chopped
Coarse salt & freshly ground black pepper

1 small baguette, sliced on the bias into 3/4-ince thick slices
12 oz. Gruyere cheese (Fontina or Swiss also good; or combination of these 3 cheeses), grated on the large holes of a box grater (about 1 1/2 cups)


Melt butter and olive oil in a large Dutch oven or heavy pot over medium heat.

Add onions. Spread them out in as thin a layer as possible. Sprinkle the onions with the sugar, and cook, stirring as needed to keep onions from sticking. Cook until they are melting and soft, golden brown and they are beginning to caramelize, about 45 minutes to 1 hour.

Sprinkle flour over onions, and stir to coat. Add the sherry, beef stock and thyme and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavours to combine. Season with salt and pepper to taste.

Meanwhile, preheat the broiler.
Arrange bread on a rimmed baking sheet and broil the bread until deep-golden brown on both sides, about 1 to 2 minutes per side; set aside.

Ladle 1 cup of hot soup into four 13-ounce ramekins or ovenproof bowls. Arrange bowls on a rimmed baking sheet. Place 2 slices of toasted bread over each bowl of soup to cover the surface of the soup completely. Sprinkle 3 ounces of grated cheese over the bread in each bowl.
Place under the broiler until the cheese is melted and crusty brown around the edges.
Watch carefully that it doesn't burn.
Serve immediately.

Serves 4

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Personal Notes:
Personal Notes:

This is a Martha Stewart recipe.

This is a classic and a wonderful lunch. It stands alone...you don't need anything else.
However, when we went to Quebec City for New Years Eve in 2012, we stopped for lunch at a cute little bistro in "Old Town" and the lunch special was French Onion Soup and Carrot Cake. We were all over that!!




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