Wednesday, August 24, 2016

french onion soup i


  • Servings: 4
  • 1/4 cup butter
  • 3 onions, thinly sliced
  • 1 teaspoon white sugar
  • 1 tablespoon all-purpose flour
  • 2 1/2 cups water
  • 1/2 cup red
  • 2 (10.5 ounce) cans condensed beef broth
  • 1 french baguette
  • 8 ounces sliced swiss cheese


    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • melt butter or margarine in a 4 quart saucepan. stir in sugar. cook onions over medium heat for 10 minutes, or until golden brown.
  • stir in flour until well blended with the onions and pan juices. add water, , and beef broth; heat to boiling. reduce heat to low. cover soup, and simmer for 10 minutes.
  • cut four 1 inch thick slices of bread from the loaf. toast the bread slices at 325 degrees f (165 degrees c) just until browned, about 10 minutes. reserve the remaining bread to serve with the soup.
  • ladle soup into four 12 ounce, oven-safe bowls. place 1 slice toasted bread on top of the soup in each bowl. fold swiss cheese slices, and fit toasted bread slices. place soup bowls on a cookie sheet for easier handling.
  • bake at 425 degrees f (220 degrees c) for 10 minutes, or just until cheese is melted

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