FRENCH ONION SOUP – serves 4 to 6

3 Tbs. butter
4 large sweet onions (about 1 1/2 pounds total), peeled and thinly sliced
1 tsp. sugar (optional, see note)
1 cup dry white wine
2 quarts beef broth
2 ribs celery with leaves, each rib cut in half
Salt and freshly ground pepper to taste
1/4 cup dry sherry
4 to 6 slices baguette, cut 1/2 inch thick, lightly toasted
1/4 cup coarsely grated Emmental, Gruyere, or other Swiss-type cheese

Melt the butter in a 3 or 4 quart saucepan over low heat. Add the onions and sugar. Cook over low heat, stirring occasionally, until the onions are lightly caramelized, a minimum of 30 minutes. (The longer the onions cook slowly, the richer the flavor of the soup.)

Add the white wine and cook over medium-high heat until the wine reduces to about half, about 10 minutes. Add the broth, celery, salt and pepper and bring to a boil over high heat. Reduce the heat to low, cover partially, and allow the soup to simmer until the onions are meltingly tender, about 40 minutes. Remove and discard the celery. Add the sherry and simmer soup for another 5 minutes.

To serve, preheat the oven to 375 degrees. Ladle the soup into individual ovenproof bowls. Top each with 1 slice of bread, sprinkle with 1 Tbs. cheese, and place the bowls on a cookie sheet. Heat in the center of the preheated oven just until the cheese melts and bubbles, 5 to 6 minutes. Carefully remove from the oven and serve at once.

Note: The tiny bit of sugar added to the onions helps caramelize them, but the onions themselves will caramelize if they’re sweet enough and if you’re patient enough. I never use it, just keep them cooking. I always use firm yellow onions. The large white onions don’t seem to get soft enough and vidalias become soft but have such a bland flavor when cooked.

* Exported from MasterCook *

French Onion Soup

Recipe By :Famous Barr
Serving Size : 16 Preparation Time :4:30
Categories : Onions Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Lbs Onions -- Unpeeled
1 Cup Dry White Wine
1/2 Cup Butter
3/4 Cup Flour
1 1/2 Tsp Black Pepper
Kitchen Bouquet
2 Tbs Paprika
2 Tsp Salt
1 Bay Leaf
French Bread Slices
7 Cans Beef Broth
Swiss Cheese

1. Peel Onions And Slice 1/8" Thick.

2. Melt Butter In A 6 Quart Stockpot. Add Onions, Cook Uncovered Over Low Heat For 1 1/2 Hours Stirring Occasionally. The Long Cooking Time Makes The Onions Mellow And Sweet.

3. Stir In Pepper, Paprika And Bay Leaf. Sauté Over Low Heat 10 Minutes More, Stirring Frequently.

4. Pour In 6 Cans Broth And Wine. Increase Heat And Bring To A Boil. Dissolve Flour In Remaining Can Broth. Stir Into Boiling Soup. Reduce Heat To Low And Simmer Very Slowly For 2 Hours.

5. Adjust Color To A Rich Brown With Caramel Coloring. Season With Salt. Refrigerate Overnight.

6. To Serve, Heat Soup In Microwave Or On Stove Top. If Desired, Pour Into Ovenproof Crocks Or Bowls. Top With A Slice Of Bread And Sprinkling Of Grated Cheese. Heat Under The Broiler Until Cheese Melts And Bubbles, About 5 Minutes.

Start to Finish Time:
"4:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 160 Calories (kcal); 6g Total Fat; (35% calories from fat); 7g Protein; 18g Carbohydrate; 16mg Cholesterol; 890mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : Leftover Soup Can Be Frozen.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

FRENCH ONION SOUP
2 cups thinly sliced onion
2 tbsp butter
4 cups beef broth
2 tbsp. dry sherry or dry white wine (optional but def. makes the soup)
1 tsp. Worcestershire sauce
dash black pepper
6 slices French bread, toasted
1 cup shredded Swiss, Gruyere or Jarlsberg cheese

In large saucepan cook onion, covered, in hot butter over medium-low heat for 8-10 minutes. Or until tender and golden, stirring occasionally. Stir in broth, dry sherry/wine, Worcestershire sauce & pepper. Bring to a boil; reduce heat. Simmer, covered, for 10minutes.

Meanwhile, arrange toasted bread slices on baking sheet. Evenly divide cheese among slices. Broil 3-4 inches apart from heat for 3-4minutes or until cheese is light brown & bubbly. Top each serving bowl with a bread slice.