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03-08-2007, 09:30 AM
Steve's French Onion Soup (http://www.bigoven.com/recipe162700)
http://www.bigoven.com/pics0307115751.jpg (http://www.bigoven.com/recipe162700)6 ServingsOnionsFrenchWinter Fall Broil Soups Butter Onion Soup Main Dish 7 large Red Onions peeled6 tablespoon Butter 2 teaspoons Freshly ground pepper 3 teaspoon Salt 2 Bay leaf 3 quarts Stock - Beef, Chicken, Vegetable your preference2 teaspoons Salt (optional) 1 cup Emmanthaler Cheese grated1 cup Gruyere grated1 Baguette Slice onions 1/8 inch thick. In a large stockpot, melt butter over low heat. Place onions in it and cook slowly for 1 1/2 hours. Add stock and simmer for 1 hour. Salt to taste. Slice baguette bread in 1/2" slices. Put in toaster, to a medium brown. Turn on broiler. Spoon soup into oven-safe serving dish, top with toast and equal mixture of the grated Emmenthaler and Gruyere. Place under broiler, broil 3-6" away from heat for approximately 3-5 minutes. (Watch it carefully -- you want a nice browning but not burning.)from BigOven Recipe Software and 160,000 Recipe Archive (http://www.bigoven.com)
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http://www.bigoven.com/pics0307115751.jpg (http://www.bigoven.com/recipe162700)6 ServingsOnionsFrenchWinter Fall Broil Soups Butter Onion Soup Main Dish 7 large Red Onions peeled6 tablespoon Butter 2 teaspoons Freshly ground pepper 3 teaspoon Salt 2 Bay leaf 3 quarts Stock - Beef, Chicken, Vegetable your preference2 teaspoons Salt (optional) 1 cup Emmanthaler Cheese grated1 cup Gruyere grated1 Baguette Slice onions 1/8 inch thick. In a large stockpot, melt butter over low heat. Place onions in it and cook slowly for 1 1/2 hours. Add stock and simmer for 1 hour. Salt to taste. Slice baguette bread in 1/2" slices. Put in toaster, to a medium brown. Turn on broiler. Spoon soup into oven-safe serving dish, top with toast and equal mixture of the grated Emmenthaler and Gruyere. Place under broiler, broil 3-6" away from heat for approximately 3-5 minutes. (Watch it carefully -- you want a nice browning but not burning.)from BigOven Recipe Software and 160,000 Recipe Archive (http://www.bigoven.com)
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