French Onion SoupFrom jaeleepoms 8 years ago
- 4 Tablespoons butter (1/4 cup) shopping list
- 5 med sweet onions (about a pound) shopping list
- 1 tsp sugar shopping list
- 2 tsp flour shopping list
- 1/2 tsp dry mustard shopping list
- 5/8 cup of white wine shopping list
- 3-3/4 cups beef-stock.html">Oxtail Consomme Beef Stock">oxtail beef consomme (or 2 cans of beef consommé) oxtail beef consomme">shopping list
- 6 slices of swiss cheese, provolone, gruyere, or fresh parmesan shopping list
- 1/2 loaf of French bread shopping list
- 6 T butter shopping list
How to make it
- Peal and slice onions. In a deep heavy stock pot, over med heat, sauté onions in butter and sugar till caramelized (golden brown). BE PATIENT and stir frequently as this will take a while to do it properly.
- Add mustard and flour, stir well. Add consommé and wine. Simmer 30 minutes.
- Slice, butter, and lightly toast French bread under broiler in oven. Put soup into 6 ceramic (oven safe) bowls. Float a slice on soup in each bowl. Cover bread with cheese. Broil 1-2 min. Serve.
- Note – Chateau Ste. Michelle Johannesburg Riesling works especially well in this soup.
- USE THIS STOCK RECIPE and adjust the amount of wine to taste since the stock recipe uses wine to deglaze the roasting pan.
The Cookjaeleepoms Mason, OH
The Rating6 people
This is a classic dish that is enjoyed by all ages. A definite 5. Thanks.twotong in Singapore loved it
Used a red wine, and it went over really well with the folks we had over for dinner. Served as an opening course for Thomas Keller's Mon Poulet Roti.
Thanks for sharing this one!gnnoles in Cleveland loved it
Hands down, the best French onion soup of my life. First time dad made it, he flushed the whole pot down the toilet. "It doesn't look right!" he said. He hadn't properly browned the onions. Go back and read the recipe! I make this for comfort foo...moredeedeec in Seattle loved it
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