French Onion Soup
Servings: 6
Ingredients
- 3 tablespoons butter
- 1 tablespoon oil
- 6 cups onions thinly sliced
- 1 teaspoon salt
- 1 teaspoon sugar
- 3 tablespoons flour optional
- 2 quarts beef bouillon diluted
- 1 cup red wine
- 1 bay leaf
- 1/2 teaspoon sage
- salt and pepper to taste
- 4 dashes Tabasco sauce
- 1 loaf French bread
- oil or melted butter
- 1 1/2 cups swiss and parmesan cheese mixed grated
Instructions
- Melt butter with oil in saucepan; add sliced onions and stir to coat.
- Cover and cook over moderate heat 15-20 minutes. Stir occasionally until
- onions are tender and translucent. Uncover and raise heat to moderately
- high and stir in salt and sugar. Cover and cook 30 minutes, stir
- frequently until onions are a deep golden brown.
- Lower heat to moderate. Stir in flour and add more butter if flour does
- not absorb into a paste with onions. Cook slowly stirring continuously
- for 2 minutes to brown flour lightly. Remove from heat.
- Pour in a cup of hot diluted bouillon(see note) stirring with a wisk to
- blend flour and bouillon. Add rest of the bouillon and the wine, bay
- leaf, & sage and bring to a simmer. Simmer slowly for 30-40 minutes.
- Season with salt, pepper and Tabasco.
- Slice bread in rounds. Brush with oil or melted butter. Brown both sides
- in oven 15-20 minutes.
- Place bread rounds in oven-proof bowls. Ladel soup into bowls. Top with
- cheese. Broil or put in oven at 350 degrees for 30 minutes.
Notes
NOTES : Using 4 cans beef bouillon, dilute each can with l can water.
Recipe By: Nancy Hug
Serving Size: 6
Serving Size: 6
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