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1995-09-27
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From: jjcurry@iglou.iglou.com (James J Curry)
Newsgroups: rec.food.recipes
Subject: French Onion Soup
Date: 10 Aug 1995 07:36:25 -0600
Organization: IgLou Internet Services
Message-ID: <DC3HAI.14F@iglou.com>
FRENCH ONION SOUP
Preparation Time: 20 minutes
Cooking Time: 1 hour
1 pound onions
4-6 tablespoons unsalted butter
5 cups chicken or beef stock
1/2 teaspoon salt
4 slices French bread, 1/2 inch thick
1 cup grated Gruyere Cheese
Peel & thinly slice the onions. Melt 2 tablespoons of the butter in a
large saucepan; add the onions & stir well. Cover with a lid & cook over
low hear for about 15 minutes, or until the onions are soft &
transparent. Remove the lid & continue cooking the onions, stirring
occasionally, until they are golden brown. Stir in the chicken or beef
stock. Taste carefully for salt; if the stock is salty, additional salt
may not be necessary. Replace the lid & simmer the soup for 30 minutes.
Meanwhile, spread the remaining butter on both sides of each slice of
French bread. Sprinkle half the cheese over one side of the bread
slices. Bake the bread on a baking sheet in a preheated oven at 350
until the bread is crisp & the cheese has melted. Arrange the slices of
bread in individual bowls & pour in the hot onion soup. Serve the
remaining grated cheese in a separate bowl.
James Curry
jjcurry@iglou.com