French Onion Soup
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  1. #1

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    Default French Onion Soup

    FRENCH ONION SOUP:

    This is a peasant soup that is very simple and perfectly delightful for everyday dining or fancy occasions. The only expensive part is the cheese, but it’s necessary. I’ve tried substituting other smoked cheeses for gruyere, with mixed results. You’ll need some oven-safe bowls that are deep, and wide enough do accommodate the slice of bread that will sit on top of the soup. I’ve got some soup crocks that work perfectly.

    I prefer Vidalia onions, for this soup. They’re large and sweet and perfectly suited to task. But in a pinch, I’ve used garden variety small yellow onions. They’re stronger tasting, and you need to use more of them.

    1 pound onions (4 large onions)? sliced about a quarter inch thick
    3 T vegetable oil
    3 T butter
    2 cans beef broth (approximate)
    1 T Worcestershire Sauce
    1 C Gruyere cheese, shredded
    Black pepper to taste
    6 Slices French Bread (Italian will do) toasted

    I like to slice the bread about three-quarters to an inch thick and toast it lightly on both sides before starting the soup, just to get it out of the way.

    Melt the butter in the oil in an 8 quart pan, and add in the onions. Be sure to poke all the rings out before they go into the pan. Simmer the onions covered for about 20 minutes. The volume in the pan will be greatly reduced as the onions soften and their moisture is driven out. Then add in the broth to cover the onions, add the Worcestershire and pepper, and heat just to a boil. Remove the soup from the heat and let it cool a little.

    Ladle the soup into the bowls, leaving enough room to fit the bread in. Put the bread on top of the soup and cover each with equal portions of the cheese. Place the bowls under the broiler, about 5 inches from the heat, just until the cheese is bubbly and golden brown. Be sure to put a cookie sheet under the bowls to catch any drips.

    Alternatively, if your broiler won’t accommodate the size of the bowls (or if you just find this whole process unwieldy, you can just put the toasted bread on a cookie sheet, top it with cheese, and broil it for a minute. Then cap the bowl with the cheesy bread. This method also obviates the need for oven safe bowls.

  2. #2
    Registered User sdrjeolsen's Avatar
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    yum! thanks for the recipe. I cook tons of soup once the weather truns cold, so this will be one I try. Sounds very good.

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    Registered User Holly's Avatar
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    I don't have a working broiler but will try it anyhow. ( with mozzarella)

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    Registered User baxjul's Avatar
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    Oh man, that sounds so good!!!! Haven't had any since we lived in PA!!!! I'm going to make this on Sunday!!!!

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    Registered User lilk's Avatar
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    I love soup. Thanks for the recipe. I don't have the ingre. right now or I would make it tonight.

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    Registered User itsahumanzoo's Avatar
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    I actually love to make french onion soup with swiss and provolone cheese too!

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