French Style Onion Soup
Yield
servingsPrep
20 minCook
3 hrsReady
12 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
onions
peeled |
|
| ½ | cup |
butter
|
|
| 1 ½ | teaspoons |
black pepper
|
|
| 2 | tablespoons |
paprika
|
|
| 1 | each |
bay leaves
|
*
|
| ¾ | cup |
all-purpose flour
|
|
| 3 | quarts |
beef stock
|
*
|
| 1 | cup |
white wine
|
*
|
| 2 | teaspoons |
salt
|
|
| ½ | pound |
swiss cheese
|
|
| 1 | x |
french bread
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
onions
peeled |
|
| 118 | ml |
butter
|
|
| 7.5 | ml |
black pepper
|
|
| 3E+1 | ml |
paprika
|
|
| 1 | each |
bay leaves
|
*
|
| 177 | ml |
all-purpose flour
|
|
| 3 | quarts |
beef stock
|
*
|
| 237 | ml |
white wine
|
*
|
| 1E+1 | ml |
salt
|
|
| 226.8 | g |
swiss cheese
|
|
| 1 | x |
french bread
|
*
|
Directions
Slice onions, ⅛ inch thick.
Melt butter, place onions in it, sauté slowly for 1½ hours in a large soup pot.
Add all other ingredients except bouillon, wine and salt, sauté over low heat 10 minutes more.
Add bouillon and wine and simmer 2 hours.
Adjust color to a brown with caramel coloring or liquid browning sauce.
Season to taste with salt.
Put in refrigerator overnight.
To serve: Heat soup.
Fill ovenproof casserole or individual oven- proof bowls with 1 cup soup, top with 3 one-half inch slices of French Bread and top with a slice of imported swiss cheese (Gruyere preferred).
Place under broiler to brown, approximately 5 minutes at 550 degrees.
