Friday, December 11, 2009

More food

Categories: French, Alcohol, Cheese, Soups, Ethnic
Yield: 6 servings

2 tb (1/4 stick) unsalted butter
1/4 c Vegetable oil
3 1/2 lb Onions, thinly sliced
2 c Dry wine
6 c Chicken stock or canned
Low-salt broth

12 1/2-inch thick French Bread
Baguette slices, toasted
1 c Gruye're Cheese (about 4 oz)

Melt butter with oil in heavy large pot over medium heat. Add onions, cover
and cook until lightly colored, stirring occasionally, about 45 minutes.
Add wine and bring to boil, scraping up any browned bits. Cook 5 minutes.
Add browned bits. Cook 5 minutes. Add stock and bring to simmer. Simmer
uncovered 1-1/2 hours. Season to taste with salt and pepper. (Can be
prepared 1 day ahead. Cover and refrigerate. Bring to simmer before

Preheat broiler. Ladle soup into boilerproof bowls. Top with slices of
toasted French bread. Sprinkle with grated Gruyere cheese. Broil until
cheese melts. Serve immediately.

Now dudes: this recipe takes far too long. The onions can be browned within half an hour, and simmering can be finished in another half hour. But truly true french onion soup takes more time commitment, I guess. So, if you don't mind false french onion soup, cook for shorter. If you want the truth, go long.

1 comment:

Dana said...

If only I had a broiler... And could eat bread.... And cheese...