Onion Soup (2) Collection
 

Double Cheese French Onion Soup
French Onion Soup



Double Cheese French Onion Soup

Source: The Southern Living Cookbook
(Serves 8)

4 large onions -- thinly sliced, separated into rings
1/2 cup butter or margarine -- melted
1 tablespoon all-purpose flour
10 3/4 ounces canned chicken broth undiluted
10 1/2 ounces canned beef broth undiluted
2 cups water
1/4 cup dry white wine
1/8-1/4 teaspoon pepper
8 slices french bread -- toasted 3/4"thick
8 slices mozzarella cheese
1/2 cup grated parmesan cheese

Saute onion in butter in a Dutch oven until tender. Blend in flour,
stirring until smooth. Gradually add chicken broth, beef broth, water, and
wine. Bring to a boil; reduce heat and simmer 15 minutes. Add pepper.
Place 8 ovenproof serving bowls on a baking sheet. Place 1 bread slice in
each bowl; ladle soup over bread. Top with 1 cheese slice; sprinkle with
Parmesan cheese. Broil 6 inches from heat until cheese melts.


French Onion Soup

Source: TIME-LIFE Illustrated Library of Cooking
(Serves 6)

4 Tbsp butter
2 Tbsp vegetable oil
2 lbs. onions, thinly sliced (about 7 cups)
1 tsp. salt
3 Tbsp flour
2 qts. beef stock (fresh or canned) or beef & chicken stock mixed

In a heavy 4-5 qt. saucepan/kettle, melt the butter and oil over
moderate heat. stir in the onions and salt. Cook uncovered over low
heat, stirring occasionally, for 20-30 minutes, (or until the onions
are a rich golden brown). Sprinkle flour over the onions and cook,
stirring, for 2-3 minutes. Remove from heat. In a separate saucepan,
bring the stock to a simmer, then stir the hot stock into the onions.
Return soup to low heat and simmer (partially covered) for another
30-40 minutes, occasionally skimming off the fat. Taste for seasoning
and add salt and pepper if needed.

Croutes...
12 to 16 one-inch thick slices of French Bread
2 tsp. olive oil (extra virgin)
1 garlic clove, cut
1 cup grated, imported Swiss Cheese (or Swiss/Parmesan mix)

While soup simmers, make the croutes. Preheat the oven to 325
degrees. Spread the slices of bread in one layer on a baking sheet.
Bake for 15 minutes. With a pastry brush, lightly coat both sides of
each slice with olive oil. Turn the slices over and bake for another
15 minutes, or until the bread is completely dry and lightly browned.
Rub each slice with the cut garlic clove and set aside.

To Serve...place the croutes in a large tureen or individual soup bows
and ladle the soup over them. Pass the grated cheese separately.
ALTERNATIVE: Onion Soup Gratinee...preheat the oven to 375 degrees.
Ladle the soup into an ovenproof tureen or individual soup bowls, top
with croutes, and spread the grated cheese on top. Sprinkle the
cheese with a little melted butter or olive oil. Bake for 10-20
minutes, or until the cheese has melted. Then slide the soup under a
hot broiler for a minute or two to brown the top if desired.

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Enjoy!

J.P. In London.


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