Tuesday, March 29, 2011

French Onion Soup

4 to 6 servings


2 T. butter
4 Onions, approx. 1 1/2 - 2 pounds, slice thin with grain
Salt and freshly ground black pepper
1 t. flour
1/2 C. dry red wine
1 t. lemon juice
2 C. beef stock
2 C. chicken stock
1/2 cup grated provolone, swiss or gouda
1 T. grated Parmesan
4 (1-inch thick) slices crusty bread, cut on the bias


In a heavy Dutch oven or large saucepan, melt the butter over medium-low heat. Add onions, sprinkle with salt, cover, and cook until deeply caramelized, 1 to 1 1/2 hours. Turn the heat up to medium and sprinkle the onions with the flour. Stir and allow to cook for 1 or 2 minutes. Deglaze with the red wine. Add lemon juice, and stock and simmer for 10 minutes. Taste, salt and pepper, as needed.

Ladle into crocks or bowls, topping with a slice of bread and layer of cheese. Place under the broiler (or in microwave) until the cheese is melted on top of bread.


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