Kathy's Fox and Hounds French Onion Soup |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
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When we lived in England, one of our local pubs had the best French Onion soup we had ever tasted. After several attempts, I finally duplicated it. Here's my rendition of the Fox and Hounds' Wednesday lunch special. I always serve it the way they did-piping hot, stringy and gooey, accompanied by ham and cheese sandwiches on crusty rolls, wrapped in foil and baked with the soup. Ingredients:
3 -4 softball-size yellow onions |
1 cup butter (no substitutions) |
3/4 cup flour |
2 1/2 cups beef broth |
5 (10 1/2 ounce) cans beef consomme |
2 cups water |
2 -3 tablespoons worcestershire sauce |
1 long french baguette |
1 -2 cup shredded swiss cheese (or gruyere or 1/2 - 1 cup of each) |
Directions:
1. Peel and thinly slice the onions. Breaking the onion rings apart, put them in a large Dutch oven with the butter. Cover and cook on low heat, stirring occasionally, for approximately 30 minutes, or until onions are translucent and tender. Mix the flour with 1/4 cup of the water and blend thoroughly, making sure there are no lumps, then add to the onions and stir gently. Add rest of ingredients and simmer on low heat for about 30 more minutes. Meanwhile, preheat oven to 400 degrees F. Ladle soup into oven-proof bowls, over crusty French bread croutons and top with shredded Swiss (or Gruyere or blend of the two) cheese. Bake at 400 degrees for 10 minutes or until cheese is melted and bubbly. Serve immediately.
2. To make the croutons: Slice French baguette into cubes about 1/2 thick and put on a cookie sheet, spreading evenly into no more than one layer. Bake in a 300 degree oven for about 10 minutes, until crusty, but not brown. Put several in the bottom of each soup bowl before filling with soup.
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