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-> [Baked, French, Onions, Soups & Stews, Western European] -> [Baked french onion soup Recipe] |
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Baked french onion soup
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| Artist: |
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| Categories: |
Baked, French, Onions, Soups & Stews, Western European |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 3
| tbsp | Butter | | 1
| tbsp | Oil | | 3
| lbs | Onion, sliced very thinly | | 1
| tsp | Salt | | 1
| tsp | White sugar | | 3
| tbsp | Flour | | 4
| can | Beef consomme | | 4
| can | Water | | 2
| cup | Dry red wine | | 1
| | Bay leaf | | 1
| tsp | Sage | | | Sliced french bread, toasted | | | Mozzarella cheese, shredded | | | Parmesan cheese, shredded |
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Procedures:
| 1 | occasionally until onions are tender and translucent. | | 2 | Uncover pot and raise heat to moderately high - stir in salt and sugar (sugar carmelizes and helps onions to brown) - cook about 30 minutes - stirring frequently until onions have turned an even deep golden brown. | | 3 | Lower heat to moderate - stir in flour and add a bit more butter if flour does not absorb into a paste with the onions. | | 4 | Cook slowly, stirring constantly for 12 minutes to brown flour lightly. | | 5 | remove from heat - pour about 1 cup of warmed consomme into onion/flour mixture to blend flour and consomme - add rest of consomme, water, wine, bay leaf and sage - bring to a simmer. | | 6 | Simmer slowly for 30 - 40 minutes. | | 7 | if you are not serving right away, let cool, uncovered, then cover and refrigerate. | | 8 | Reheat when ready to serve - place in ovenproof soup bowls - top with a slice of toasted french bread, shredded mozzarella cheese and parmesan cheese. | | 9 | Place under broiler to melt cheeses until bubbly. |
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