Patty's French Onion Soup |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
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easy to make, stores well, and tastes great. A family favourite in the long cold Canadian winter. Ingredients:
1/2 cup butter |
4 cups sliced cooking onions |
2 tablespoons instant flour |
4 (10 ounce) cans beef bouillon (not consume) |
3 (10 ounce) cans water |
1 -2 teaspoon black pepper (less or more , depending on your preference) |
1 package rusk (dried bread rounds, usually in bread aisle at grocery store) |
grated mozzarella cheese |
parmesan cheese |
Directions:
1. Put butter in a large pot.
2. add the onions and sauté till translucent.
3. Add two tablespoons instant blending flour and stir well.
4. Add 4 cans of beef bouillion, and 3 cans of water.
5. Add 1-2 tsp black pepper.
6. Simmer, without letting boil, (I usually make in the morning and let simmer most of the day).
7. Taste test for strength of broth, you want it beefy- add more bouillon if needed, and pepper if not peppery enough.
8. Fill french onion soup bowls with the soup.
9. Top with a Rusk, then grated mozzarella and parmesan.
10. Bake in hot oven 400 degrees till cheese is golden and bubbly.
11. You can brown up the cheese with the broiler if needed.
12. This makes quite a bit, but it stores in the fridge and can be re heated.
13. It will look yucky when you go to reheat as the butter comes to top and hardens- but once heated is fine.
14. Enjoy!
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