I enjoy eating a lot…….helps explain my shape.
Anyway, one of the things I really love is soup.
Now all the newspapers love to focus on negative aspects of using the Net, so I thought, why not show some of the nicer things.
I decided to look for a French Onion soup recipe. You know the sort, a deep brown coloured soup absolutely filled with juicy onions and a strong beef stock…….. I’m watering at the mouth just typing J
Using Google, I typed in French Onion soup………….voila!!
I tried out the recipe shown below……..its absolutely delicious!!!!!
I did forget to take the page address though, so you’ll have to do a search yourself……
Oh, and I highly recommend the part that says about the Gruyere cheese……. Makes all the difference!!
Have a go at making this and enjoy!!!!
Always serve this marvelous French country dish as a meal,
lunch or dinner, with lots of salad and crusty French bread--hot to 8-12
people.
| INGREDIENTS |
1 stick butter (8 Tablespoons)
8 cups onions, thinly sliced
3 Tablespoons flour
3 quarts beef stock
1 Tablespoon salt
1 teaspoon pepper
1 cup brandy
1 teaspoon BV meat glaze (or kitchen bouquet, bovril, or oxo, in a
pinch)--optional
grated Gruyere cheese
grated Parmesan cheese
French bread
olive oil
| METHOD |
Melt the butter in a Dutch oven and add the onions, stirring constantly. cook for 5-7 minutes, until soft.
In the meantime, cut slices of French bread into 1/2 inch pieces and toast them at 350 degrees in the oven for about 15 minutes--until they are dry
crusts. When the onions are soft, sprinkle them with flour, stir, then add 2 cups of beef stock and stir until the mixture is thickened. Add the remaining
stock, stir into 1 Tablespoon of salt, the pepper, and the brandy. Bring to a boil. Cover and simmer for 1/2 hour to an hour. Add the meat glaze
and taste for seasoning. When you're ready to serve, ladle the soup into individual bowls and cover each with a thick handful of Gruyere cheese. Top each with
a piece of the toasted bread, which has been drizzled with olive oil. Sprinkle it with the Parmesan, then run them under a broiler for a few minutes and carry
out to the table.
