french onion soup
 
source: time-life illustrated library of cooking 
(serves 6) 
 
4 Tbsp  butter
2 Tbsp  vegetable oil
2 lb.  onions, thinly sliced (about 7 cups)
1 tsp  salt
3 Tbsp  flour
2   qts beef stock (fresh or canned) or beef & chicken stock mixed
 
in a heavy 4-5 qt. saucepan/kettle, melt the butter and oil over 
moderate heat. stir in the onions and salt. cook uncovered over low 
heat, stirring occasionally, for 20-30 minutes, (or until the onions 
are a rich golden brown). sprinkle flour over the onions and cook, 
stirring, for 2-3 minutes. remove from heat. in a separate saucepan, 
bring the stock to a simmer, then stir the hot stock into the onions. 
return soup to low heat and simmer (partially covered) for another 
30-40 minutes, occasionally skimming off the fat. taste for seasoning 
and add salt and pepper if needed. 
 
  croutes
12 to 16   oneinch thick slices of french bread
2 tsp  olive oil (extra virgin)
1   garlic clove, cut
1 cup  grated, imported swiss cheese (or swiss/parmesan mix)
 
while soup simmers, make the croutes. preheat the oven to 325 
degrees. spread the slices of bread in one layer on a baking sheet. 
bake for 15 minutes. with a pastry brush, lightly coat both sides of 
each slice with olive oil. turn the slices over and bake for another 
15 minutes, or until the bread is completely dry and lightly browned. 
rub each slice with the cut garlic clove and set aside. 
 
to serve...place the croutes in a large tureen or individual soup bows 
and ladle the soup over them. pass the grated cheese separately. 
alternative: onion soup gratinee...preheat the oven to 375 degrees. 
ladle the soup into an ovenproof tureen or individual soup bowls, top 
with croutes, and spread the grated cheese on top. sprinkle the 
cheese with a little melted butter or olive oil. bake for 10-20 
minutes, or until the cheese has melted. then slide the soup under a 
hot broiler for a minute or two to brown the top if desired. 
 
-- 
 
enjoy! 
 
j.p. in london. 
 
 
-- 
 
(ID: 73470) Mirror: rec.food.recipes: Fri, Sep 16, 2005


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