2 tbsp (1/4 stick) unsalted butter
1/4 cup vegetable oil
3 1/2 lb onions, thinly sliced
2 cup dry wine
6 cup chicken stock or canned
1 low-salt broth
12 1/2-inch thick french bread
1 baguette slices, toasted
1 cup gruye're cheese (about 4 oz)
A Recipe for
Au Pied De Cochon Re (French Onion Soup)
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This Recipe for Au Pied De Cochon Re (French Onion Soup) is one of thousands in the Recipes-to-go Ethnic Cookbook.
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This is a recipe for Au Pied De Cochon Re (French Onion Soup) from the recipe cookbook of Recipes-to-go (Ethnic)
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Melt butter with oil in heavy large pot over medium heat. Add onions,
cover and cook until lightly colored, stirring occasionally, about 45
minutes. Add wine and bring to boil, scraping up any browned bits.
Cook 5 minutes. Add browned bits. Cook 5 minutes. Add stock and
bring to simmer. Simmer uncovered 1-1/2 hours. Season to taste with
salt and pepper. (Can be prepared 1 day ahead. Cover and
refrigerate. Bring to simmer before continuing.)
Preheat broiler. Ladle soup into boilerproof bowls. Top with slices
of toasted French bread. Sprinkle with grated Gruyere cheese. Broil
until cheese melts. Serve immediately.
SOURCE: Bon Appetit Favorite Restaurant Recipes Volume II
Shared by Cate Vanicek
Serves: 6
Au Pied De Cochon Re (French Onion Soup) Recipe brought to you by Recipes To-Go