Monday, November 12, 2007

FRENCH ONION SOUP

1/4 cup butter
4 large onions, thickly sliced
2 tsp sugar
1/4 cup flour
1/2 tsp salt
8 cups beef broth
1/2 cup dry white wine (optional)
salt and pepper to taste

Croutons:
8 (1-inch thick) slices French bread
1 cup shredded mozzarella or provolone cheese

For soup, melt butter over medium heat in a large pot. Add onions and sugar; cook, stirring frequently, 18-20 minutes or until tender and golden. Stir in flour and 1/2 tsp salt. Gradually stir in broth and wine. Bring to a boil over medium-high heat, stirring constantly. Season to taste with salt and pepper. Reduce heat to low; cover and simmer 10 minutes. For croutons, preheat oven to 400 degrees. Place bread in baking pan; bake five minutes or until lightly toasted. Turn slices over; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is lightly browned and melted. Ladle soup into bowls and top each with a crouton. Serves 8.

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