French Onion Soup
Heres the French Onion soup receipe
SERVES 4
What youll need:
1/2 stick butter
1 table spoon of olive oil
8 cups thinly sliced onions (about 2 - 2 1/2 lbs)
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon flour
8 cups (64oz) beef stock (i buy the one especially made for french onion soup)
8 ( 1/2 inch) slices of italian bread (toasted, i just put them in the oven for about 5-10 minutes)
lots and lots of Mozzarella cheese
Heat a heavy saucepan over moderate heat with the butter and oil. When the butter has melted, stir in the onions,cover and cook slowly unitl tender and translucent, about ten minuttes. Blend in the salt and sugar, increase the heat to medium high, and let the onions brown, stirring frequently until they are a dark walnut color, 25- 30 minutes.
sprinkle the flour and cook slowly, stirring , for another 3- 4 minutes. Remove from heat, let cool a moment, then wisk in 2 cups of HOT stock. When well blended, bring to the simmer, adding the rest of the stock. Cover loosley and simmer very slowly 1 1/2 hours adding a little water if the liquid reduces too much. Taste for seasoning ( at this point i ad finly chopped fresh garlic, but this is optional) taste for seasoning.
put the bread into the soup bowls and add the soup to each bowl.
now at this point i add HEAPING amounts of mozzarella cheese, but you can do it to your liking with as little or as much as you like)
place bowls (and make sure they are oven proof i actaully have soup crocks) on a cookie sheet and place under preheated broiler until cheese melts and forms a crust over the top of the bowls. Serve immediatly
SERVES 4
What youll need:
1/2 stick butter
1 table spoon of olive oil
8 cups thinly sliced onions (about 2 - 2 1/2 lbs)
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon flour
8 cups (64oz) beef stock (i buy the one especially made for french onion soup)
8 ( 1/2 inch) slices of italian bread (toasted, i just put them in the oven for about 5-10 minutes)
lots and lots of Mozzarella cheese
Heat a heavy saucepan over moderate heat with the butter and oil. When the butter has melted, stir in the onions,cover and cook slowly unitl tender and translucent, about ten minuttes. Blend in the salt and sugar, increase the heat to medium high, and let the onions brown, stirring frequently until they are a dark walnut color, 25- 30 minutes.
sprinkle the flour and cook slowly, stirring , for another 3- 4 minutes. Remove from heat, let cool a moment, then wisk in 2 cups of HOT stock. When well blended, bring to the simmer, adding the rest of the stock. Cover loosley and simmer very slowly 1 1/2 hours adding a little water if the liquid reduces too much. Taste for seasoning ( at this point i ad finly chopped fresh garlic, but this is optional) taste for seasoning.
put the bread into the soup bowls and add the soup to each bowl.
now at this point i add HEAPING amounts of mozzarella cheese, but you can do it to your liking with as little or as much as you like)
place bowls (and make sure they are oven proof i actaully have soup crocks) on a cookie sheet and place under preheated broiler until cheese melts and forms a crust over the top of the bowls. Serve immediatly
