Recipe: French Onion Soup (serves 4)
SoupsFrench Onion Soup
1/4 cup margarine
3 onions, thinly sliced
1 teaspoon white sugar
1 tablespoon all-purpose flour
2 1/2 cups water
1/2 cup red wine
2 (10.5 ounce) cans condensed beef broth
1 French baguette
8 ounces sliced Swiss cheese
Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.
Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.
Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling.
Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted
Serves 4
1/4 cup margarine
3 onions, thinly sliced
1 teaspoon white sugar
1 tablespoon all-purpose flour
2 1/2 cups water
1/2 cup red wine
2 (10.5 ounce) cans condensed beef broth
1 French baguette
8 ounces sliced Swiss cheese
Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.
Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.
Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling.
Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted
Serves 4
MsgID: 0067368
Shared by: Kelly~WA
In reply to: ISO: French Onion Soup - Scaling down the ser...
Board: Cooking Club at Recipelink.com
Shared by: Kelly~WA
In reply to: ISO: French Onion Soup - Scaling down the ser...
Board: Cooking Club at Recipelink.com
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Reviews and Replies: | |
1 | Help for Breast Cancer caregivers |
Barbara Ferber | |
2 | Recipe: Gladys' Sweet Onion-Sausage Casserole |
eggy/oz | |
3 | Recipe: Red Ribbon Cheese Casserole |
eggy/oz | |
4 | Recipe: Mix and Match Casserole |
eggy/oz | |
5 | Hi Barbara, there are alot of recipes in |
Nan(SC) | |
6 | ISO: Cookbook? |
SGK | |
7 | RE: SGK about the cookbooks |
eggy/oz | |
8 | Recipe: 2 French Onion Soup |
eggy/oz | |
9 | Thank You: THANKS EGGY!!!!! |
SGK | |
10 | Thank You: Thank you!! |
Barbara | |
11 | Help for breast cancer |
Grace Rhatigan | |
12 | Recipe: Victory Garden Chicken Vegetable Soup |
Joan | |
13 | ISO: French Onion Soup - Scaling down the serving size |
Robin Gibbs - North Carolina | |
14 | Recipe(tried): French Onion Soup easy way |
Marge/NC | |
15 | Recipe: French Onion Soup (serves 4) |
Kelly~WA | |
16 | Recipe: Onion Soup idea! |
Bunny in New Hampshire | |
17 | Recipe(tried): French Onion Soup easy way - Thank you: I add extra onions to the soupmix |
grace/Alberta |
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