© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: TIME-LIFE Illustrated Library of Cooking
4 tablespoon butter
2 tablespoon vegetable oil
2 pounds. onions, thinly sliced (about 7 cups)
1 teaspoon. salt
3 tablespoon flour
2 qts. beef stock (fresh or canned) or beef & chicken stock mixed
In a heavy 4-5 quart. saucepan/kettle, melt the butter and oil over moderate heat. stir in the onions and salt. Cook uncovered over low heat, stirring occasionally, for 20-30 minutes, (or until the onions are a rich golden brown). Sprinkle flour over the onions and cook, stirring, for 2-3 minutes. Remove from heat. In a separate saucepan, bring the stock to a simmer, then stir the hot stock into the onions. Return soup to low heat and simmer (partially covered) for another 30-40 minutes, occasionally skimming off the fat. Taste for seasoning and add salt and pepper if needed.
12 to 16 one-inch thick slices of French Bread
2 teaspoon. olive oil (extra virgin)
1 garlic clove, cut
1 cup grated, imported Swiss Cheese (or Swiss/Parmesan mix)
While soup simmers, make the croutes. Preheat the oven to 325°F. Spread the slices of bread in one layer on a baking sheet. Bake for 15 minutes. With a pastry brush, lightly coat both sides of each slice with olive oil. Turn the slices over and bake for another 15 minutes, or until the bread is completely dry and lightly browned. Rub each slice with the cut garlic clove and set aside.
To Serve...place the croutes in a large tureen or individual soup bows and ladle the soup over them. Pass the grated cheese separately.
Alternative - Onion Soup Gratinee
Preheat the oven to 375°F. Ladle the soup into an ovenproof tureen or individual soup bowls, top with croutes, and spread the grated cheese on top. Sprinkle the cheese with a little melted butter or olive oil. Bake for 10-20 minutes, or until the cheese has melted. Then slide the soup under a hot broiler for a minute or two to brown the top if desired.