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French Onion Soup
Review Overview
ease of preparation and cooking
10availability of ingredients
10specialized cooking utensils required
10French Onion Soup
Ingredients
- ¼ C unsalted butter
- 5 pounds onions, thinly sliced
- 1 clove garlic, minced
- ½ C brandy
- 1 T all-purpose flour
- 6 C beef broth, homemade or canned
- Salt and freshly ground black pepper
- Sliced French bread, toasted
- ¾ pound coarsely grated Gruyere
Instructions
- Heat the butter in a soup pot over moderate heat. Add the onions and cook, stirring frequently, until caramelized, about 40 minutes.
- Add the garlic and cook, stirring, until fragrant, about 1 minute. Remove the pot from the heat and add the brandy. Return the pot to the heat and cook, stirring occasionally, until almost dry.
- Sprinkle the onions with the flour and cook, stirring, for 3 minutes. While stirring, slowly add the broth. Bring the soup to a boil, lower the heat, and simmer, with the cover slightly ajar, about 20 minutes. Season the soup with salt and pepper.
- Arrange a rack about 4 inches from the broiler and preheat.
- Arrange 6 ovenproof crocks or deep soup bowls on a baking sheet and ladle the hot soup into them. Arrange 2 slices of toasted bread on top of each soup and sprinkle with the cheese.
- Broil the soups until the cheese is melted and bubbling. Serve immediately.
What I’ve been cooking…
Review Overview
ease of preparation and cooking
10availability of ingredients
10specialized cooking utensils required
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