A Memory of French Onion Soup |
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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 10 |
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This recipe was featured on a TVFN, “Calling All Cooks” segment some time ago. As I recall, Keri Poulios's father had passed away, and she was preparing a special recipe he often made for the family. The episode was so poignant, I was in tears but could hardly wait to try the soup myself. It's excellent, IMHO. As Emeril would say, Do you feel the love? Ingredients:
3 tablespoons butter |
1 tablespoon oil |
3 large onions, sliced |
2 tablespoons sugar |
2 tablespoons flour |
5 (16 ounce) cans beef broth |
2 (20 ounce) cans water (empty broth can) |
salt & pepper |
1/4 cup port wine |
3/4 cup burgundy wine |
french bread, for topping |
mozzarella cheese or gruyere or swiss cheese, for topping |
Directions:
1. In large soup pot, melt butter with oil. Add onions and cook slowly until translucent.
2. Add sugar and flour and cook for 1-2 minutes. Add broth, water and seasonings and simmer for 30 minutes.
3. Stir in wines, and simmer for 2 more hours.
4. Preheat broiler. To serve, pour soup into oven- proof crocks. Place a slice of French bread on top of soup. Cover bread with lots of sliced or shredded cheese, your choice. (I prefer Gruyere).
5. Place soup crocks in oven on a sheet pan and broil until cheese is melted and bubbly. I like to place slices of cheese slightly over the edge, so it completely seals the top and melts down the side of each crock.
6. Note: Number of servings was not indicated in the recipe. I'm guessing 8-10.
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