Thinking Ahead — Warm Winter’s Kitchen With Soup
Sep 21st, 2011 by admin
French Onion Soup
Serves 4
Photo by Randy Mayor, MyRecipes.com
Rick M sends us this recipe as we anticipate cooler days ahead. From an old fashioned French onion soup recipe, it will delight you with croutons and grated cheese; just the way they used to serve it at les Halles in Paris.
Calories: 335 Preparation: 15 minutes Cooking: 30 minutes
4 large red or yellow onions;
2 soup spoons of virgin olive oil;
2 soup spoons of butter;
1 heaping soup spoon of flour;
1 1/2 quarts of cold water;
4 slices of bread;
4 oz of grated Gruyère;
Salt and pepper.
- Peel the onions and cut them into thin slices;
- Melt a tablespoon of oil and a tablespoon of butter in a deep pot and add the onions, cooking them until they are transparent, but not brown;
- Once transparent, dust them with the flour and stir them with a wooden spoon, over a hot fire, to brown the flour;
- Add the water to the sliced onions, and the salt and pepper. Bring to a boil and then let the mixture simmer for 20 minutes;
- While simmering, cut the slices of bread into quarters and sauté them in the remaining oil and butter, until golden brown;
- Place the golden-brown bread on the bottom of oven-proof soup bowls and set them in a hot, 400 degree oven, for several minutes;
- When the onion liquid has cooked for the 20 minutes, pour it into the 4 prepared, hot bowls. Sprinkle heavily with the grated cheese and place the mixture into the hot oven for about 12 minutes. Remove from the oven and serve immediately.