Sunday, September 28, 2008

Baked French Onion Soup

4 medium onions, thinly sliced
1 TBS butter
1 TBS olvie oil
1/4 tsp sugar
2 TBS unbleached flour
6 c. organic beef broth (or 6 c. water & good boullion), warmed
1/4 c. dry white wine
fresh ground pepper

4 - 1 inch slices of day old baguette
1 c. shredded Gruyere cheese (Jarlsburg or Baby Swiss may be used as substitute)

Melt butter in 4 qt. saucepan over medium low heat; add olive oil, mix well. Add sliced onions & saute for 15 minutes in covered pot, stirring occasionally. Uncover & add sugar. Saute, stirring frequently, for 30 minutes or until golden brown. Sprinkle with flour; heat for 2-3 minutes, stirring constantly. Blend in warm broth & wine; season to taste. Simmer on low heat, partially covered, for one hour.

Preheat oven to 325.

Divide soup into 4 ovenproof bowls. Sprinkle 1/8 c. cheese over soup in each bowl. Float slice of bread on soup; sprinkle evenly with remaining cheese. Bake for 15-20 minutes, until hot.

Preheat broiler. Set each soup bowl under broiler for 2-3 minutes until cheese is golden brown.

Serve immediately.

2 comments:

dreams and decor said...

Mmmm! This sounds so good! And we're finally having some good cooler Fall weather here in TX this week! Soup weather! Thanks for visiting my blog; I'm anxious to read the rest of yours--looks like you've got some wonderful recipes! Patti

Jinx said...

Thanks for stopping by. I'm having a lot of fun posting everything...& the family is having fun while I double check the recipes!