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Recipe: French Onion Soup
Categories: Soup
Yield: 6 Servings
4 tb Butter; melted
2 tb Olive Oil
2 lb Onion; thinly sliced
4 cn Beef Stock
3 tb Flour
1/2 c Water
1 Beef Bouillon Cubes
1 French Bread Loaf; cut in 1"
-- slices
2 ts Olive Oil
1 c Swiss Cheese; grated
Add 2 TBS. olive oil and onions to butter in large saucepan. Cook, stirring occasionally for 20-30 minutes or until onions are golden brown. Sprinkle flour over onions and cook, stirring for 2-3 minutes. Remove from heat.
In a separate saucepan heat stock to simmering, combine water and bouillon cube and cook til dissolved. Stir hot stock into the onions, simmer partially covered for another 30-40 minutes.
While soup simmers make bread. Place bread on cookie sheet and bake for 15 minutes at 325°. Lightly coat both sides of bead with olive oil and turn slices over and bake for another 15 minutes.
Preheat oven to 375°. Ladle soup into oven proof individual bowls. Top with bread and spread the grated cheese on top. Bake for 10-20 minutes or until the cheese has melted.
Recipe by: My Soup Bowls
Posted to JEWISH-FOOD digest by SuperSecDD@aol.com on Oct 16, 1998, converted by MM_Buster v2.0l.
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