ETHNIC DAY--French--2 French Onion Soups

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* Exported from MasterCook *

 

French Onion Soup

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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Bouquet Garni:

3 bay leaves

12 peppercorns

10 to 12 parsley sprigs

1 sprig fresh thyme or 1 tsp. dried

2 cloves or 3 garlic (whole)

Soup:

4 cups to 6 c. thinly sliced onions

2 teaspoons olive oil

pinch salt

6 cups water or vegetable stock

salt, soy sauce, or light miso to taste

sliced scallion or minced parsley -- for garnish

4 slices to 6 slices French bread -- toasted

4 slices to 6 slices mozzarella cheese (optional)

 

Make a bouquet garni by placing bay leaves, peppercorns, parsley, thyme,

and garlic in the center of a 12 " square of cheesecloth, and tying the cloth's

ends together. Set aside.

In a heavy pot, saute onions in oil over medium-low heat. Add salt to

prevent sticking, and stir frequently.

Cover pot with a lid, but leave it slightly ajar. Onions should saute for

30 minutes to 1 hour. They will reduce to about a third of their original

volume and become sweet and golden.

Add water or stock along with the bouquet garni. Simmer at least 30

minutes. Remove bouquet garni.

Season soup with extra salt, soy sauce, or miso if desired. Place in bowls

and top with French bread and cheese if desired. (If cheese is used, you can

melt it on top of bread in broiler or toaster oven.) Garnish with scallions or

parsley. Serve hot.

 

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NOTES : Adding a light miso will give this soup extra flavor. Place a

tablespoon in a cup, add some of the hot soup, stir to dissolve, and pour

miso-broth mixture back into stock. Add more if desired.

* Exported from MasterCook *

 

French Onion Soup2

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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4 c thinly sliced Sweet Vidalia Onions

1/2 c margarine

2 tb flour

4 vegetable bouillon cubes or imitation

b**f broth powder

4 c water

1 c Dry White Wine

3 tbsp Worcestershire Sauce

8 half inch thick slices -- French Bread

1/4 c shredded Swiss or Guyure Cheese

 

Saute onions in margarine in large saucepan until they are very soft and golden,

or about 30 minutes. Stir in flour and cook over low heat,

stirring constantly, for 2 minutes. Stir in bouillon, water, wine and

Worcestershire sauce. Heat to boiling, reduce heat, cover and simmer for 30

minutes.

 

Sprinkle bread slices with cheese and broil four inches from the heat

for 3 to 4 minutes or until the cheese is melted.

 

Ladle soup into bowls and float a bread slice on each. Serve

immediately.

 

 

 

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NOTES : NOTES: