Baked French Onion Soup_review

[Guest guest]

I made this last night and it was delicious! the red wine is not

discernible as red wine but gives it a really gourmet taste! we

just so happened to have several pounds of onions left over from a

food commercial job and what a nice way to use them! I used a

little more bay and sage (larger amount)and the 'left over' onions

were white onions but it does not matter, they browned very nicely

when caramelized. Thanks for sharing lavender, I'll be making this

one again for sure.

 

 

, lavender dojay

<lavender_dojay wrote:

>

> 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.