Ingredients: |
Ingredients: 5-6 cups yellow onions, sliced thin
1/2 yellow onion, sliced thin
4 tbsp. olive oil
8 slices French bread
4 oz. parmesan cheese
12 oz. Swiss or Gruyere cheese, grated
salt and pepper
1/2 tsp. ground sage
1 bay leaf
1 cup white wine
6 cups beef stock
3 tbsp. flour
1/2 tsp. sugar
2 tbsp. butter
1tbsp. cooking oil
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Directions: |
Directions:1. In a heavy, stock pot over medium-low heat and add the cooking oil once the pot is hot. Melt the butter into the hot oil, stir in the onions and coat evenly. Cover the stock pot and cook for around 20 minutes checking to make sure that they aren't burning but clear and tender. Turn up the heat to medium high, add the sugar and 1 tsp. salt. Continue cooking while stirring until onions are thoroughly browned (caramelized).
2. Reduce heat to medium-low and stir in 3 tbsp. flour. Cook 2-3 minutes until flour forms a thick paste (add more butter if needed). Stir in 1 cup of beef stock and stir heavily for a few minutes. Add the rest of the stock, wine, sage and bay leaf. Bring to a boil, reduce heat and simmer for 30 minutes.
3. Pre-heat oven to 325F.
4. Slice bread rounds and drizzle with olive oil and toast in oven on a baking sheet.
5. Place a round of bread then soup in four oven crocks, top with another slice of bread and cheese. Place onion soup on a baking sheet and return to oven for 30 min. or until cheese is melted. Turn the broiler on and return soups to brown cheese.(absent of crocks, this last step may be cooked in the same pot, layering in the same manner). |
This recipe for FRENCH ONION SOUP is from