french onion soup du jour
Yankee Plus Dec 2015
TABLE OF CONTENTS
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- 1 stick butter
- 4 thinly sliced onions
- 1/2 t. sugar
- 2 1/2 qts. beef broth
- 2 cubes of beef consomme
- 1/4 C. dry white wine
- salt and pepper to taste
- 8 slices slightly stale French bread, buttered, sprinkled with garlic powder and herbs
- Gruyere cheese, sliced (the best quality you can find)
Instructions:Heat the butter in a heavy 5-6 qt. pan. When the butter has melted, add the onions and cook slowly, covered for 10 minutes. Add the sugar and salt. Cook onions slowly until onions caramelize and turn to a rich brown color. Do not let them burn! This will take 45-60 minutes.
Add the wine and cook 5 minutes, still over low heat. Add the stock and check for seasoning. Simmer uncovered for one hour.
Toast the French bread slices until golden brown. Ladle the soup into a ovenproof bowl, add the toasted bread and cover with the cheese. Broil for 5 minutes or until cheese is bubbling and slightly golden.