Sunday, February 03, 2008

French Onion Soup

Based on the recipe from the Colorado Cache cook book. This is the best book ever, I've never had a bad recipe from it (the Creme de Colorado is also a very good book). I highly recommend that everyone get this book--I personally got it specifically for the French Onion Soup recipe, though the other soup recipes sound delicious--like the tomato bisque which I still haven't tried.

Actually found out last weekend that my friend that grew up in Oklahoma knows his mom made recipes from this book.

The books can be purchased through the Junior League of Denver.

This recipe generally has served up to 12 people. I just keep adding beef stock and wine to make more soup if it looks like it's simmering down too quickly.

4 large yellow onions, thinly sliced
4 T of butter
1.5 t sugar
1 T flour
1 c dry white wine
1 quart beef stock, if using bullion, I suggest adding more than the amount it says.
Slices of French Bread.
Slices of Swiss Cheese (buy the ones that are presliced)
1/2 cup freshly grated Parmesan cheese (2 oz)--we use the stuff you buy in the Kraft can.

In a heavy-bottomed pan, slowly brown the onions in butter and sugar until the onions are a dark brown, about 30 minutes. (With a wooden spoon, occasionally scrape the brown off the bottom of the pan.) Add flour and cook, stirring for 2 or 3 minutes. Add the wine and cook for 2 or 3 minutes. Add stock and simmer partially covered for 1 hour. To serve, place a croƻton on top of each bowl of soup, Cover generously with Swiss cheese and sprinkle with Parmesan cheese. Bake covered at 325* for 15 minutes, then uncover and bake another 10 minutes.

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