New Recipes for a New Year

Sunday, January 30, 2011

French Onion Soup

Ingredients
Plenty of snow this winter

8 cups yellow onions (6-8 medium onions)
3 TBS olive oil
3 TBS butter
3 TBS flour
1/2 tsp salt
1/2 tsp sugar
1 quart (32 ounces) Beef Stock
1 quart (32 ounces) Chicken Stock
Grated Cheese (I use mozzarella or gruyere)
French Bread, sliced and toasted

Preparation

In a large dutch oven or soup pot, add olive oil and butter.  Melt butter over low heat.  Slice onions into thin rings.  Add onions to pot and stir until coated with the olive oil and butter mixture.  Over low heat, stir until heated through.  Put a lid on the pot.  Stir frequently.  When onions are translucent, add salt and sugar.  This will increase browning.  Stir to brown all onions.  Add flour.  Heat Beef Stock in a separate pan.  Add hot beef stock to onions and stir.  Add Chicken Stock.  Cook on medium heat for about 1 hour.

Slice French Bread into 1/2 inch rounds.  Toast on both sides.  Grate Cheese.

Serve hot soup with a slice of toasted French Bread and plenty of grated cheese.

Serves 6-8

Notes from Liz
This hearty soup is a great meal with more french bread and cheese with fruit salad for dessert