French Onion Soup *Revised*

This is the time of year when I start hankering for Fall to arrive. And Fall, to me, means soups and pumpkin breads and all sorts of warm, cozy meals.
Along that line of thinking, here is one of my favorites.


French Onion Soup


PREP TIME 15 Min
COOK TIME 45 Min
READY IN 1 Hr
SERVINGS 4


* 1/4 cup butter
* 3 large onions, thinly sliced
* 1/4 teaspoon white sugar
* 1 or 2 tablespoon all-purpose flour
*1/4 tsp black pepper
* 3.5 cups water
* 4 beef bouillon cubes

* 1 French baguette-*or*-loaf of French bread cut in about 1 inch thick slices—[ some recipes suggest letting this sit out on the counter a few of hours before using so they don't fall apart in the soup]
* 8 ounces fresh grated Parmesan cheese, or sliced Muenster or Provolone—[per bowl]



DIRECTIONS


1. Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
2. Stir in flour until well blended with the onions and pan juices. Add water, pepper, and beef bouillon; heat to boiling. Reduce heat to low. Cover soup, and simmer for 20 minutes.
3. Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.
4. Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup [ often I place bread in bottom of bowl and cover with soup, then top with cheese] in each bowl. Cover with cheese and place soup bowls on a cookie sheet for easier handling. ** I just put them in the microwave for about 30 seconds each**
5. Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted

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Well, because I like easy to make, flavorful dishes with a moderate fat count, and a wide variety of them. Providing the same for others is why Tierney Tavern is here.
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