Recipe Index
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French Onion Soup (From Soup for the Cold Months, 1-2/05) |
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| Category: | soup |
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| Source: | Joe George |
| Prep Time: | 1 and 1/2 hours |
| Number of Servings: | makes 5-6 cups |
| Ingredients: | 2 tablespoons unsalted butter 2 tablespoons vegetable oil 4 large onions, peeled and sliced thinly 2 cups beef broth 2 cups chicken broth 6 slices French bread, toasted 4 ounces grated Parmesan cheese 2 ounces grated Swiss cheese Salt and pepper to taste |
| Directions: | Melt the butter and oil in a heavy saucepan. Add the onions and saute over low heat until onions are golden brown, about 40 minutes. Stir in the beef and chicken stock, bring to a boil, lower the heat to a simmer and cook the soup for 30 minutes. Season the soup with salt and pepper. Ladle the soup into oven-proof bowls and top each soup with a slice of French bread and the grated cheeses. Bake in a 375 degree oven for 10 to 20 minutes, or until cheese is melted and golden brown. |
