French Onion Soup
Nothing says comfort food like soup. Normally if I am eating soup I look for a heartier soup that will fill me up but I can't deny my love for onions. A classic French Onion Soup will make even the pickest eater right at home.
French Onion Soup
6 onions, thinly sliced and soaked in cold water
1/4 cup butter, unsalted
2 T. all purpose flour
3 (10.5 oz) cans of beef broth
1 (10.5 oz) can of chicken broth
1 cups water
1/4 cup dry white wine
French bread, sliced (enough for each bowl of soup you are serving)
Parmesan Cheese, grated (again enough to top each bowl of soup)
Swiss Cheese, grated (enough to top each bowl of soup)
In a stock pot saute the onions, drained, in the butter until soft but not browned. Stire in flour and gradually add the broth's, water, and wine. Bring to a boil and simmer for 20 minutes or longer (if longer you may need to add more water or broth, if you add too much water you can always add more powdered beef bouilion cubes).
Toast enough french bread slices at 425 degrees to top each bowl of soup.
Ladel your soup bowls 3/4 of the way full with coup and top with a slice of bread and the cheeses. Bake in the 425 degree oven for 10 minutes until brown and buddly. Serve immediately.
French Onion Soup
6 onions, thinly sliced and soaked in cold water
1/4 cup butter, unsalted
2 T. all purpose flour
3 (10.5 oz) cans of beef broth
1 (10.5 oz) can of chicken broth
1 cups water
1/4 cup dry white wine
French bread, sliced (enough for each bowl of soup you are serving)
Parmesan Cheese, grated (again enough to top each bowl of soup)
Swiss Cheese, grated (enough to top each bowl of soup)
In a stock pot saute the onions, drained, in the butter until soft but not browned. Stire in flour and gradually add the broth's, water, and wine. Bring to a boil and simmer for 20 minutes or longer (if longer you may need to add more water or broth, if you add too much water you can always add more powdered beef bouilion cubes).
Toast enough french bread slices at 425 degrees to top each bowl of soup.
Ladel your soup bowls 3/4 of the way full with coup and top with a slice of bread and the cheeses. Bake in the 425 degree oven for 10 minutes until brown and buddly. Serve immediately.
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