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| Celtic Radio Community > From Your Kitchen to My Plate > French Onion Soup |
| Posted by: WizardofOwls 07-Nov-2006, 12:13 AM |
| I am in need of a good recipe for deli-style French Onion Soup. Can anyone out there help me out? I sure would appreciate it! |
| Posted by: Shadows 07-Nov-2006, 04:01 PM |
| Recipe Name: FRENCH ONION SOUP Category: SOUP Serves: 1 SOURCE SHADOWS 1/2 yellow onion, peeled and sliced for each bowl 1 Tblsp butter for each bowl 1 Tblsp dry sherry for each bowl Fresh grated Parmesan or Romano cheese 1 1/2 Cup Brown soup stock salt to taste French bread toasted Saute` yellow onion in butter. Place 2 Tbls. onions in a 12-ounce soup bowl, and add dry sherry and cheese. Add the hot soup stock and salt to the bowl. Serve with a boat of French bread covered with Swiss cheese in the bowl. |
| Posted by: Emmet 18-Nov-2006, 08:52 AM |
| 4 pounds sweet Vidalia onions 3 tablespoons butter 1 teaspoon salt 2 cups white wine 10 ounces canned beef consume (preferably broth from your last beef roast) 10 ounces chicken broth 10 ounces unfiltered apple cider Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string 1 loaf country style bread Kosher salt Ground black pepper Splash of Cognac 1 cup Fontina or Gruyere cheese, grated Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning. Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes. Place oven rack in top 1/3 of oven and heat broiler. Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute. Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes. Yield: 8 servings |
| Posted by: stoirmeil 18-Nov-2006, 04:55 PM |
| Wow, Emmet, what a fantastic idea! I never would have thought about adding cider to the broth. Oh, man . . . that sounds delicious. |