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.


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!