FRENCH ONION SOUP |
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BASE SOUP |
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1/4 |
lb |
Butter |
Melt in a Sauce Pan |
6 |
ea |
Onions - Big |
Slice & add & Simmer about 30 minutes |
3 |
Tbs |
Flour |
Add and absorb the butter/grease |
7 |
Cups |
Chicken Stock |
Add, (that's 4 cans of Swanson's) |
1 |
dsh |
Pepper |
Add, Simmer about 30 minutes |
CARAMELIZED ONIONS |
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1 |
chk |
Butter |
Melt in a small pan |
2 |
ea |
Onions - Sliced |
Slice & Stir cook until caramelized |
ASSEMBLY |
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Add caramelized onions to Base Soup |
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Fill earthen ware bowls with soup |
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6 |
pcs |
French Bread 1/2" thick |
Dry toasted, place on top, let sink |
1/2 |
cup |
Grated - Gruyere Cheese |
Sprinkle on top (grate fresh if possible) |
1/2 |
cup |
Grated - Parmesan Cheese |
Sprinkle on top (grate fresh if possible) |
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Fire up the broiler |
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Broil until cheese is brown |
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Rest |
loaf |
French Bread |
Serve with Soup |