Monday, September 28, 2009

French Onion Soup

This will be Thursday or Friday's dinner once Chris is home, with a salad and some crusty bread :) another of Mom's recipes, this one is a favorite. Have never had it in a recipe as good as this is, restaurants seem to make it too salty, this is just right. You'll need soup bowls that are oven-proof (under a broiler) I have these, Mom had something similar.


1 large onion (yellow or white), sliced thinly
3 Tbsp butter
2 Tbsp flour
1 tsp sugar
dash salt
dash pepper
1 Tbsp minced garlic
1 Tbsp parsley
1/2 tsp thyme
1/2 tsp basil
1 quart beef consommé
1 cup dry red wine
1 Tbsp cognac
large cut croutons
Grated mozzarella cheese
grated Parmesan cheese

Over medium high heat, sauté onion slices in butter until limp. Add flour, salt, pepper, garlic, and sugar. Continue cooking until onions are golden brown. Add consommé, thyme, parsley, basil, and wine. Reduce heat, cover and simmer for at least 45 minutes. Add cognac.

Place croutons in oven-proof bowls. Sprinkle cheeses over croutons. Ladle soup into oven safe bowls. Add more cheese as desired. Place under low broiler (or in 500F oven) until cheese melts and soup bubbles. Carefully remove from oven and enjoy.

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