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French Onion Soup by

Source: Alan Keen

Ingredients

2 Cans of Beef Broth
2 Cans of Water
1 Medium to Large Onion
1 Tbsp. of Butter or Oil
7-9 Shakes of Soy Sauce
7-9 Shakes of White Whine Worcestershire Sauce(or regular Worcestershire)
1 Cup of White, Blush, or Moscotto Wine
12-16 Slices of Gruyere or Provolone Cheese (3-4 per soup crock)
4 Handfuls of Cups of Seasoned Croutons

Instructions

1. Slice Onion into thin rings.
2. In large Sauce Pan, sauté onions in butter or oil until soft and translucent.
3. Add Beef Broth, Water, Wine and shakes of Soy & Worcestershire Sauces, and cook on low heat, covered, for 1 hour.
4. Preheat oven to broil at 450 degrees, and place 4 oven proof soup crocks on baking sheet.
5. Place hand full of croutons in bottom of each soup crock, and ladle soup and onions over croutons. Fill to top of crock.
6. Place 3-4 slices of cheese on top of the soup, and allow cheese to hang over the edge of the crock.
7. Broil until cheese is browned.
8. Remove soup crocks from the oven and place on individual serving plates, as soup crocks are very hot.

Servings: 4

Serving Size: 10 oz.

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