French Onion Soup

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AmountIngredientPreparation
Salt and pepper to taste
1/2 teaspoon sage
1 bay leaf
1 cup dry red wine (I used a cabernet sauvignon)
8 cups light beef stock (2 quarts) hot
3 Tablespoons flour
1 teaspoon salt
25 pounds thinly yellow onions sliced
3 Tablespoons Butter (or earth balance)
1 Tablespoon olive oil
thickly cut slices French bread or baguette toasted well
15 cups or more grated Gruyere (can use fontina, swiss, provolone or another good melting cheese)

1. 1. Melt butter and oil in a heavy 4 quart deep, wide pan. Add onions and toss to coat. Cook over low-medium heat, flipping onions occasionally, about every 10-15 minutes. When onions are tender and translucent, raise heat to medium high and stir in salt.

2. Cook for about 30 minutes, flipping/stirring often until onions turn golden brown.

3. 2. Add 1 cup wine to onions. Stir, making sure to scrape the pan as it deglazes. Cook for about 5 minutes, until wine is reduced.

4. 3. Add onion mixture and a bay leaf to stock, stir in sage and keep at a low simmer for an hour. Season with salt and pepper to taste.

5. 4. At serving time, toast slices of bread in a 350º oven until hardened. Ladle soup in individual bowls or crocks or into a casserole dish. Float toasted bread on top, sprinkle generously with cheese. Either broil for a few minutes to melt and toast cheese or bake at 350º for 15 minutes.

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Jul 4, 2011 4:36:22 PM Blade said...

..25 POUNDS? Wait... That can't be right...

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