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French Onion Soup Recipe
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To make French Onion Soup for 16 you will need
Ingredients
| 5 | pounds | Unpeeled onions | | 1 | | Stick butter | | 1 1/2 | teaspoons | Freshly ground black pepper | | 2 | tablespoons | Paprika | | 1 | | Bay leaf | | 7 | cans | (16-oz) beef broth; divided (recommended swanson's) | | 1 | cup | Dry white wine; optional | | 3/4 | cups | All-purpose or instant flour (such as Wondra) | | | Caramel coloring or Kitchen Bouquet; optional | | 2 | teaspoons | Salt | | | French baguettes; optional | | | Swiss or Gruyere cheese; optional |
Instructions
Date: Wed, 20 Mar 1996 11:40:18 +1100
From: sherae@zeta.org.au (Sheri McRae)
Peel onions and slice 1/8 inch thick, preferably in a food processor. Melt
butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over
low heat for 1-1/2 hours, stirring occasionally. (The long cooking time
makes the onions mellow and sweet.) Stir in pepper, paprika and bay leaf;
saute over low heat 10 minutes more, stirring frequently. Pour in 6 cans
broth and wine. Increase heat and bring to a boil. Dissolve flour in
remaining 1 can broth. Stir into boiling soup. Reduce heat and simmer
slowly for 2 hours. Adjust color to a rich brown with caramel coloring,
season with salt. Refrigerate overnight. To serve, heat soup in microwave
or on stove top. If desired, pour into ovenproof crocks or bowls. Top with
a slice of breat and a sprinkling of grated cheese. Heat under the broiler
until cheese melts and bubbles, about 5 minutes. Leftover soup can be
frozen. Yield: 4 quarts.
Enjoy your French Onion Soup
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Sun 27 Apr 2008
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