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Patience and time are very
important factors in caramelizing the onions in order to obtain
the incredible rich broth that is the highlight of this most
excellent version French onion soup.
Superior
French Onion Soup
- 4 tablespoons butter
2 large yellow onions, thinly sliced
8 cups water
2 1/2 tablespoons beef base or bouillon granules
2 teaspoons chicken base or bouillon granules*
1/2 cup dry white wine
1 tablespoon Worcestershire sauce
1 stalk celery, halved
2 large bay leaves
4 sourdough bread slices, toasted
1 cup shredded shredded Swiss cheese or Gruyere
- Step 1: Melt butter in
large, heavy cooking pot. Add the onions and slowly cook, stirring
occasionally, over low heat until onions have turned deep golden
in color. This should take 1 1/2 to 2 hours. Do not rush this
process, cooking the onions faster may cause them to have a bitter
flavor, rather than the yummy caramelized flavor only obtained
through patience.
- Step 2: Once the onions
have reached the "perfect" color, add the water, beef
and chicken bases, white wine, Worcestershire sauce, celery and
bay leaves. Bring to a boil; cover and reduce heat. Simmer for
45 minutes. Remove the celery and bay leaves.
- Step 3: Preheat oven broiler.
To serve soup. Ladle soup into oven-proof bowls. Top each bowl
with a slice of toast and grated cheese. Broil until cheese melts
and bubbles. Serve immediately.
Makes 4 servings.
*I prefer and use Redi-Base
soup bases available at www.redibase.com.
Nutritional Information
Per Serving (1/4 of recipe): 365.3 calories; 53% calories from
fat; 21.9g total fat; 61.0mg cholesterol; 608.8mg sodium; 238.5mg
potassium; 25.5g carbohydrates; 2.0g fiber; 3.3g sugar; 23.5g
net carbs; 12.7g protein.
Copyright Hope Pryor, please
see Terms of
Use. Photograph
property of CooksRecipes.com.
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