Thursday, January 13, 2011

French Onion Soup

2 T. oil
3 T. butter
6 C. thinly sliced onions
1/2 t. sugar
2 1/2 Qt. beef stock
1/2 C. dry white wine
1 sprig thyme (optional)
salt, pepper to taste
8 slices slightly stale French bread
2 C. grated Gruyere Cheese

Heat the oil in a heavy 5 - 6 qt. pan.

Add butter.

When butter has melted, add onions and cook slowly, covered for 10 minutes.

Add sugar and salt cooking onions slowly until carmelized and rich brown in color.

Do not allow to burn, will take 45 - 60 minutes.

Add white wine and cook 5 minutes, over low heat.

Add stock and check for seasoning.

Simmer uncovered for 30 minutes.

To serve: toast bread slices until golden brown, ladle soup into an ovenproof bowl, add toasted bread and cover with cheese.

Bake at 350 degrees F. for 20 minutes or for 5 minutes under hot broiler.


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