Guest guest Posted July 12, 2006 Report Share Posted July 12, 2006 If you enjoy onion soup, wait until you try this recipe. I ate 3 bowls the other night. Zena French Red Onion Soup 3 T. olive oil 2 T. butter 3 cloves garlic, thinly sliced 2 lb. red onions, thinly sliced 1/4 c. dry white wine 1/4 c. balsamic vinegar 1/4 c. flour 4 c. vegetable broth 1/2 tsp. dried thyme 1 bay leaf Long French baguette bread 2 large cloves peeled garlic Salt and ground black pepper 1/4 c. cream, optional-soy milk works 2 c. grated French Gruyere or Italian Parmesan cheese In a 12-inch casserole or saucepan, heat the oil and butter. When the oil and butter are hot, add the garlic and onions, and stir fry for a minute. Cover and simmer over low heat for 15 minutes, stirring to make sure the onions don't burn. Add the wine and vinegar and cook for a minute to evaporate some of the alcohol. Add the flour and stir for a minute. Add the broth, thyme and bay leaf, and over medium heat, bring to a boil. Whisk, cover and simmer, over low heat for 30 minutes. Preheat the oven to 350°F. Cut the French bread on the diagonal into 16 (3/4-inch) thick slices. Toast them in the oven for 20 minutes, turning them once, or until dried out. When dried out, rub each side of the bread slices with garlic. Discard the bay leaf. Season soup with salt and pepper. Stir in the cream if used and remove the soup from the heat. Scatter some grated cheese on one side of the toasted bread and broil until cheese is golden. Garnish each portion with two cheese-covered bread rounds. Music Unlimited - Access over 1 million songs.Try it free. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2006 Report Share Posted July 12, 2006 This looks yummy! & just in time for Bastille Day Vive le Food Revolution! Peace, Diane , zena <zenbakerwoman wrote: > > If you enjoy onion soup, wait until you try this > recipe. I ate 3 bowls the other night. > Zena > > French Red Onion Soup > > 3 T. olive oil > 2 T. butter > 3 cloves garlic, thinly sliced > 2 lb. red onions, thinly sliced > 1/4 c. dry white wine > 1/4 c. balsamic vinegar > 1/4 c. flour > 4 c. vegetable broth > 1/2 tsp. dried thyme > 1 bay leaf > Long French baguette bread > 2 large cloves peeled garlic > Salt and ground black pepper > 1/4 c. cream, optional-soy milk works > 2 c. grated French Gruyere or Italian Parmesan cheese > > In a 12-inch casserole or saucepan, heat the oil and > butter. When the > oil and butter are hot, add the garlic and onions, and > stir fry for a > minute. Cover and simmer over low heat for 15 minutes, > stirring to make > sure the onions don't burn. > > Add the wine and vinegar and cook for a minute to > evaporate some of the > alcohol. Add the flour and stir for a minute. Add the > broth, thyme and bay leaf, and over medium heat, bring > to a boil. Whisk, > cover and simmer, over low heat for 30 minutes. > > Preheat the oven to 350°F. Cut the French bread on the > diagonal into 16 > (3/4-inch) thick slices. Toast them in the oven for 20 > minutes, turning > them once, or until dried out. When dried out, rub > each side of the > bread slices with garlic. > > Discard the bay leaf. Season soup with salt and > pepper. Stir in the > cream if used and remove the soup from the heat. > > Scatter some grated cheese on one side of the toasted > bread and broil > until cheese is golden. Garnish each portion with two > cheese-covered > bread rounds. > > > > > Music Unlimited - Access over 1 million songs.Try it free. > > Quote Link to comment Share on other sites More sharing options...
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