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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 4 |
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ONION SOUP This recipe came from an estate sale. I obtained it when I purchased the family collection from the Watson Estate in Greenville, Texas in 1987. Tried and true, I love this recipe, hope you do as well. Ingredients:
4 slices french bread |
2 tablespoons butter |
3 medium onions thinly sliced |
1 clove garlic mined |
1/4 teaspoon sugar |
1/4 cup dry white wine |
2 tablespoons flour |
1 bay leaf |
4 cups beef broth |
2 cups water |
1 teaspoon salt |
1 teaspoon freshly ground black pepper |
1 cup grated gruyere cheese |
grated parmesan cheese |
Directions:
1. Toast bread at 350 for 15 minutes.
2. In a large heavy saucepan melt butter over medium heat until it begins to foam.
3. Reduce heat to low then add onions and garlic then simmer uncovered for 15 minutes.
4. Stir occasionally adding butter during cooking process if necessary.
5. Increase heat to medium then add sugar and sauté 30 minutes.
6. Increase heat to high then pour wine into onions and reduce liquid by 2/3.
7. Reduce heat to medium and sprinkle flour onto onions and stir until all flour disappears.
8. Gradually stir in broth and water then add bay leaf and season with salt and pepper.
9. Bring to boil then reduce heat and simmer uncovered for 30 minutes stirring occasionally.
10. Remove bay leaf then pour hot soup into bowls and float bread on top.
11. Sprinkle generously with gruyere cheese and a little grated parmesan.
12. Broil soup in middle of oven for 20 minutes.
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