Guest guest Posted February 7, 2007 Report Share Posted February 7, 2007 Baked French Onion Soup 3 tbsps. butter 1 tbsp. oil 3 lbs. onion, sliced very thinly 1 tsp. salt 1 tsp. white sugar 3 tbsps. flour 8 cups broth 5 cups water 2 cups dry red wine 1 bay leaf 1 tsp. sage 1 sliced french bread, toasted 1 mozzarella cheese, shredded 1 parmesan cheese, shredded Melt butter with oil in large soup pot, add sliced onions and stir to coat, cover pot and cook over moderately low heat for 15 to 20 minutes, stirring occasionally until onions are tender and translucent. 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. Lower heat to moderate, stir in flour and add a bit more butter if flour does not absorb into a paste with the onions. Cook slowly, stirring constantly for 12 minutes to brown flour lightly. Remove from heat, pour about 1 cup of warmed broth into onion/flour mixture now blend flour and broth, add rest of broth, water, wine, bay leaf and sage, bring to a simmer. Simmer slowly for 30 to 40 minutes. If you are not serving right away, let cool, uncovered, then cover and refrigerate. Reheat when ready to serve, place in ovenproof soup bowls, top with a slice of toasted french bread, shredded mozzarella cheese and parmesan cheese. Place under broiler to melt cheeses until bubbly. Serves 6. ______________________________\ ____ Need Mail bonding? Go to the Mail Q & A for great tips from Answers users. http://answers./dir/?link=list & sid=396546091 Quote Link to comment Share on other sites More sharing options...
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