French Onion Soup…..

It has been really wet and cold here the last few weeks and nothing sounds better than soup in cold weather to me.  I have never had onion soup before, but this recipe had Mike and Hailee’s name all over it.  First, it has sautéed onions, which is their favorite.  Second, it has bread and cheese, their other favorite food.  Hailee says she doesn’t like soup, except now she can’t say that because she really liked this soup.  I toasted the bread before I cooked it and it still came out soggy.  Hailee and I didn’t like that, next time I will just melt the cheese on top and she liked dipping her bread in it instead.

French Onion Soup

1 ½    pounds or about 5 cups of thinly sliced yellow onions

3        tablespoons of butter

1        tablespoons of olive oil

1        teaspoon of salt

¼       teaspoons of sugar (helps the onions to brown)

3        tablespoons of all-purpose flour

2        quarts veggie chicken stock

½       cup of dry white wine

Salt and Pepper to taste

Slices of French Bread

½       cup of gruyere, grated or any white cheese, we used mozzarella

Cook the onions slowly with the butter and oil in the covered saucepan for 15 minutes.Uncover, raise heat to moderate, and stir in the salt and sugar. Cook for 30-40 minutes stirring frequently, until the onions have turned an even, deep, golden brown.

Sprinkle in the flour and stir for 3 minutes.Off the heat, blend in the boiling liquid.  Add the wine.  Simmer partially covered for 30-40 minutes or more, skimming occasionally. Correct seasoning.Preheat oven to 400F.

Pour into soup cups.  Top with a slice of crusty bread and a handful of grated Gruyere cheese.

Place soup on a baking sheet and bake for 20 minutes, or until cheese is melted and brown.

I got this recipe from Julia Child’s Mastering the Art of French Cooking.Thanks Julia Child…..Bon Appetite!

Denise

xoxo

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