3 tbsp butter
1 tbsp oil
3 lb onion, sliced very thinly
1 tsp salt
1 tsp white sugar
3 tbsp flour
4 can beef consomme
4 can water
2 cup dry red wine
1 bay leaf
1 tsp sage
1 sliced french bread, toasted
1 mozzarella cheese, shredded
1 parmesan cheese, shredded
A Recipe for
Baked French Onion Soup
One cannot refuse to eat just because there is a chance of being choked. |
| Chinese Proverb |
He who eats alone chokes alone. |
| Proverb |
The second day of a diet is always easier than the first. By the second day you're off it. |
| Jackie Gleason |
This Recipe for Baked French Onion Soup is one of thousands in the Recipes-to-go Ethnic Cookbook.
There are three possible parts to a date, of which at least two must be offered: entertainment, food, and affection. It is customary to begin a series of dates with a great deal of entertainment, a moderate amount of food, and the merest suggestion of affection. As the amount of affection increases, the entertainment can be reduced proportionately. When the affection IS the entertainment, we no longer call it dating. Under no circumstances can the food be omitted. |
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This is a recipe for Baked French Onion Soup from the recipe cookbook of Recipes-to-go (Ethnic)
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The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
Herb Tip |
The poets have been mysteriously silent on the subject of cheese. |
| G.K. Chesterton |
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| A. Baer |
Melt butter with oil in large soup pot - add sliced onions and stir
to coat - cover pot and cook over moderately low heat for 15 - 20
minutes - stirring occasionally until onions are tender and
translucent. Uncover pot and raise heat to moderately high - stir in
salt and sugar (sugar carmelizes and helps onions to brown) - cook
about 30 minutes - stirring frequently until onions have turned an
even deep golden brown. Lower heat to moderate - stir in flour and
add a bit more butter if flour does not absorb into a paste with the
onions. Cook slowly, stirring constantly for 12 minutes to brown
flour lightly.
Remove from heat - pour about 1 cup of warmed consomme into
onion/flour mixture to blend flour and consomme - add rest of
consomme, water, wine, bay leaf and sage - bring to a simmer. Simmer
slowly for 30 - 40 minutes.
If you are not serving right away, let cool, uncovered, then cover and
refrigerate. Reheat when ready to serve - place in ovenproof soup
bowls - top with a slice of toasted french bread, shredded mozzarella
cheese and parmesan cheese. Place under broiler to melt cheeses until
bubbly.
Serves: 6
Baked French Onion Soup Recipe brought to you by Recipes To-Go