Tuesday, March 29, 2011

French Onion Soup

I don't know what I am more excited about - the fact that I made a delicious French onion soup or that I bought these beautiful gratin dishes...
Let's say it was the soup, which turned out awesome!

1/4 cup butter
4 onions, thinly sliced
1 teaspoon white sugar
1 tablespoon all-purpose flour
5 cups of beef broth
1/2 cup white wine
1 French baguette
8 ounces gruyere cheese


Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown. Stir in flour until well blended with the onions and pan juices. Add wine and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.

Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.

Ladle soup into oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Gruyere cheese, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling.

Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted

I can't wait for Vidalia Onions to be in season so I can try this soup with Georgia's own sweet onions!...

1 comment:

  1. Mmmmmmm, one of my favourite soups. I love your bowls!


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