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French Onion Soup

Source: Cooking.com
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Rating: 2   Reviews: 14 See Reviews
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Active Time:  1 Hour 5 Minutes
Total Time:  1 Hour 50 Minutes
  Serves 6
The only real preparation for onion soup is slicing the onions. Otherwise, what's needed is plenty of time for the onions to cook slowly enough to soften and turn golden without browning. However you don't need to watch it much. Onions are so sweet and delicate, that I prefer to use water or chicken stock rather than vegetable stock (which is often sweet and dominating) for the cooking liquid.
RECIPE INGREDIENTS
2 tablespoons (1/4 stick) butter
10 cups thinly sliced onions (from about 5 large)
1 cup dry white wine
10 cups beef broth

Three 3-inch pieces baguette, halved diagonally and toasted
1 cup grated gruyere cheese
Salt and pepper to taste
French Onion Soup Recipe at Cooking.com
DIRECTIONS
Melt butter in a heavy chef's casserole or a large pot over medium-low heat. Stir in onions. Cover and cook until onions are very tender but not brown, stirring occasionally, about 1 hour. Add wine. Cover and cook until liquid has evaporated and onions are pale golden, stirring occasionally, about 30 minutes. Add broth. Bring to boil over medium-high heat. Reduce heat to medium and simmer until flavors blend, about 15 minutes. Season soup to taste with salt and pepper.


DO-AHEAD TIP: Soup can be made 1 day ahead. Cool. Cover and refrigerate. Rewarm before continuing.


Preheat broiler. Ladle soup into 6 flame-proof bowls. Top each with 1 baguette piece. Sprinkle with cheese. Broil until cheese melts and bubbles, about 1 minute. Sprinkle with freshly ground black pepper.


ALTERNATIVE: Arrange bread on a baking sheet. Sprinkle cheese evenly over bread pieces. Broil until cheese melts. Top soup with toasted cheese bread and serve.


Recipe created exclusively for Cooking.com by Deborah Madison.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Classic Cheese Soups
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 431
Fat. Total: 15g
Fiber: 7g
Carbohydrates, Total: 56g
Sodium: 383mg
% Cal. from Fat: 31%
Cholesterol: 30mg
Protein: 12g
Spotlight Recipe Review See all 14 reviews »

Rating: 2
by: Raynaald Reviewed: 08/29/2011
redtop
best soup of oignion
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