Tuesday, September 3, 2013

French Onion Soup


3 lb Onions, peeled and chopped into slivers
3 Tbsp Butter
8-9 C Beef Stock
Swiss Cheese
1 Baguette
1 Tbsp Worchestire sauce
1/2 C Dry White Wine ( I use Chardonnay) 
1/4 C Flour

In a large stock pot cook the onions and 1 Tbsp butter until soft and translucent. (About 10 minutes)

 In a saucepan cook remaining butter and flour until simmering. Simmer for 3-5 minutes.

 Add white wine to onions and cook down for 10 minutes

 Add broth to onions, worchestire sauce, seasoning, and flour mixture. Keep on a simmer for 30 minutes

Cut baquette and top with Swiss cheese. Place in oven at 350 degrees until bread becomes hard and the cheese is melted. Broil for 5 minutes

 Serve soup and top with Swiss cheese baguette slices.