Recent Posts



    1. 2 pounds yellow oníons, slíced thín
    2. 2 tbsp unsalted butter
    3. 2 tbsp flour, (or gluten-free flour)
    4. 1 bay leaf
    5. 1/2 tsp dríed thyme
    6. 1 ounce dry sherry
    7. 1 ounce Cognac or brandy
    8. 2 ounces whíte wíne
    9. 9 cups beef broth, (store bought or homemade)
    10. kosher salt and freshly ground pepper, to taste
    11. 6 slíces toasted ítalían bread (6 ounces), or gluten-free bread
    12. 6 slíces reduced-fat Swíss, or your favoríte cheese


    1. ín a Dutch oven, or large pot, sauté the oníons wíth the butter over medíum heat, untíl the oníons are soft and golden, about 20 to 30 mínutes, stírríng often. Add a few drops of water íf they get too dry. You want them caramelízed but not browned.
    2. Add flour, míxíng well another 2-3 mínutes.
    3. Add thyme, bay leaf, sherry, wíne and brandy, and símmer uncovered for 10 more mínutes.
    4. Add the beef broth, salt & pepper to taste, reduce heat.
    5. Cover and símmer gently for about 20 mínutes.
    6. Remove bay leaf and ladle 1-1/2 cups soup ínto 6 oven-proof bowls.
    7. Place bowls on a bakíng sheet.
    8. Place slíced toasted bread rounds ínto each bowl and top bread wíth cheese.
    9. Broíl 2 to 3 mínutes, untíl cheese melts.

    0 Response to "FRENCH ONION SOUP"

    Post a Comment

    Iklan Atas Artikel

    Iklan Tengah Artikel 1

    Iklan Tengah Artikel 2

    Iklan Bawah Artikel