Roxy15
All-Conference
French Onion Soup:
This recipe comes from a restaurant in Kansas City Missouri:
5 lbs. Medium White Onions
1/2 Cup Butter
1-1/2 Tsp. Pepper
2 T. Paprika
1-2 Bay Leaves
3/4 Cup Flour
3-(32-oz.)-Containers-(8 Cans)-Beef Broth Or A Combination of Beef Broth-(64-oz.)-& Chicken Broth-(32-oz.)-
1 Cup White Wine
Salt, To Season
16-oz. Gruyère Cheese
***Can Substitute Shredded Swiss Cheese
1 French Baquette, Sliced
Olive Oil
Parmesan
To Prepare the Soup:
Slice the onions 1/8" thick. Melt butter in a large pot and sauté the onions over low heat for 1 1/2 - 2 hours.
Add seasonings; pepper, paprika and bay leaves. Mix well and sauté on low for 2-3 minutes; stirring frequently.
Add 2/3 of the broth to the pot and stir well. And the flour to the remaining broth and mix thoroughly and then add to the pot, stirring in. Add wine and simmer 2 hours.
Refrigerate overnight.
To Serve:
Turn on oven to broil.
Brush bread slices with Olive Oil and sprinkle with Parmesan Cheese. Lightly brown bread using the broiler watching very carefully so not to burn.
Heat soup on stove top.
Layer soup, then Parmesan toasted bread, then cheese in ovenproof bowls.
Broil until cheese melts; 3-5 minutes. Watch carefully!
Let cool for a couple of minutes before eating.
***Smaller Version:
1 lb. 6-oz. yellow onions 3-oz. butter 1 Tsp. freshly ground pepper 1 Tsp. Sweet Spanish Paprika, 2 bay leaves, broken in half 1-1/2 Tsp. salt, 1/2 cup flour 6 cups prepared beef bouillon
Peel and cut onions in half and slice with the grain about 1/8 in. thick. Melt butter and add sliced onions. Sauté slowly for 20 minutes, stirring frequently-(until golden but not brown.)
Add paprika, pepper, bay leaves and flour. Mix well, keeping flame low. Stir while cooking for 5 minutes, preferably with a wooden spoon. Simmer soup, covered, for at least 30 minutes. If a rich brown color is desired, add caramel coloring. Taste soup and season with salt.
Serving suggestion:
Heat soup and pour into 4 to 6 individual oven-proof deep bowls with filled with 8 ounces of soup. Top each with thin slices of toasted bread-(baguette)-and cover with about 1-oz. of grated Emmenthal or Gruyere Cheese. Place under broiler and melt cheese until golden brown.
In absence of broiler, pan-fry buttered bread slices. After turning once, add grated cheese to top while browning the second side. Place on top of soup in each bowl.
Serve at once.
This recipe comes from a restaurant in Kansas City Missouri:
5 lbs. Medium White Onions
1/2 Cup Butter
1-1/2 Tsp. Pepper
2 T. Paprika
1-2 Bay Leaves
3/4 Cup Flour
3-(32-oz.)-Containers-(8 Cans)-Beef Broth Or A Combination of Beef Broth-(64-oz.)-& Chicken Broth-(32-oz.)-
1 Cup White Wine
Salt, To Season
16-oz. Gruyère Cheese
***Can Substitute Shredded Swiss Cheese
1 French Baquette, Sliced
Olive Oil
Parmesan
To Prepare the Soup:
Slice the onions 1/8" thick. Melt butter in a large pot and sauté the onions over low heat for 1 1/2 - 2 hours.
Add seasonings; pepper, paprika and bay leaves. Mix well and sauté on low for 2-3 minutes; stirring frequently.
Add 2/3 of the broth to the pot and stir well. And the flour to the remaining broth and mix thoroughly and then add to the pot, stirring in. Add wine and simmer 2 hours.
Refrigerate overnight.
To Serve:
Turn on oven to broil.
Brush bread slices with Olive Oil and sprinkle with Parmesan Cheese. Lightly brown bread using the broiler watching very carefully so not to burn.
Heat soup on stove top.
Layer soup, then Parmesan toasted bread, then cheese in ovenproof bowls.
Broil until cheese melts; 3-5 minutes. Watch carefully!
Let cool for a couple of minutes before eating.
***Smaller Version:
1 lb. 6-oz. yellow onions 3-oz. butter 1 Tsp. freshly ground pepper 1 Tsp. Sweet Spanish Paprika, 2 bay leaves, broken in half 1-1/2 Tsp. salt, 1/2 cup flour 6 cups prepared beef bouillon
Peel and cut onions in half and slice with the grain about 1/8 in. thick. Melt butter and add sliced onions. Sauté slowly for 20 minutes, stirring frequently-(until golden but not brown.)
Add paprika, pepper, bay leaves and flour. Mix well, keeping flame low. Stir while cooking for 5 minutes, preferably with a wooden spoon. Simmer soup, covered, for at least 30 minutes. If a rich brown color is desired, add caramel coloring. Taste soup and season with salt.
Serving suggestion:
Heat soup and pour into 4 to 6 individual oven-proof deep bowls with filled with 8 ounces of soup. Top each with thin slices of toasted bread-(baguette)-and cover with about 1-oz. of grated Emmenthal or Gruyere Cheese. Place under broiler and melt cheese until golden brown.
In absence of broiler, pan-fry buttered bread slices. After turning once, add grated cheese to top while browning the second side. Place on top of soup in each bowl.
Serve at once.
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