French Onion Soup
Rate this recipe
3.3/5
(44 Votes)
0 Picture
Ingredients
- 3 tbs. butter
- 3 lbs. onions (thinly sliced)
- pepper (to taste)
- 5 cups beef broth (College Inn)
- block mozzarella cheese
- 1 tbs. flour
- 1/2 tsp. salt
- 4 slices French or Italian bread
- 4 tbs. grated cheese
- Worcestershire sauce (add while simmering) - optional
Details
Servings 4
Level of difficulty Average
Preparation time 20mins
Cooking time 40mins
Cost Average budget
Preparation
Step 1
Melt butter. Add onions and cook slowly stirring occasionally.
Step 2
Sprinkle on flour and stir in. Add salt & pepper, then add broth. Let boil, then simmer for about 1/2 hour.
Step 3
When ready to eat, toast bread and put a single slice in four bowls. Sprinkle each piece with 1 tbs. grated cheese. pour in soup and add mozzarella cheese to bowls (1-2 slices). Brown under broiler to darken cheese. ENJOY!!
You'll also love
-
Weekend Potato Salad
2.9/5
(40 Votes)
-
Mushroom Bruschetta
3.7/5
(11 Votes)
-
Mussels in Sauce
3.9/5
(20 Votes)
-
Zucchini gratin Provencal
3.8/5
(27 Votes)
-
chocolaté croissants
3.7/5
(13 Votes)
-
Caesar Noodle Salad
3.7/5
(15 Votes)
-
Dutch tomato soup
3.8/5
(8 Votes)
-
Capsicum (Green pepper) - Tamarind...
3.1/5
(21 Votes)
Chef Tips and Tricks
VIDEO: Tarte Tatin with Cherry Tomatoes
This French classic gets turned upside-down with tangy, caramelized cherry tomatoes!
INGREDIENTS
- Bread, in chunks
- Grated Parmesan
- 1 Egg
- Salt and pepper
- Italian Seasoning
- 1 Cup of milk
- Sugar
- Balsamic vinegar
- Cherry Tomatoes
- Prosciutto
METHOD
- In a bowl, mix together the bread chunks, grated Parmesan, egg, salt, pepper, Italian Seasoning, and cup of milk.
- In a pot, combine the sugar and Balsamic vinegar. Bring to a boil until it has reduced (it should be a little thicker).
- Slice the cherry tomatoes in half, and place them in a single layer in a baking dish.
- Cover the tomatoes with the reduced vinegar and a layer of Prosciutto.
- Cover everything in a layer of the bread mixture, and cook at 350°F for 20 minutes.
- Remove from oven, flip upside-down... and enjoy!
Review this recipe