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Quick and easy international recipes



Onion Soup

rating
Status Approved
NameOnion Soup
CategorySoups & Stews, American, European
Serves/Yields4-8 servings
SourceKate
DifficultyEasy
Prep. Time15 minutes
Cook TimeAbout 1 hour
Introduction
On a cold winter evening this soup is great, a roaring fire, a nice crisp white wine....sigh. But don't let the weather stop you from enjoying this flavorful soup year round.
Ingredients

 

5 Tbsp butter
6 Cups thinly sliced white onions
1/2 tsp sugar
2 1/2 quarts regular strength beef broth
1/2 cup dry white wine
1 sprig fresh thyme
Sea salt and freshly ground black pepper to taste
8 slices French style bread, sliced about 1/2 inch thick and
trimmed to fit soup bowls
2 cups grated gruyere  or swiss cheese

 For an Italian flare, try mild or sharp provolone cheese! Guido and I both said ohhhhh yummmm at the same time when he mentioned the sharp provolone !

Directions
Step: 1

Heat the butter over low/medium heat in a heavy 5-6 qt pan.When the butter has melted, add the onions and cook very slowly, covered for 10 minutes. Add the sugar and salt. Cook onions slowly,stirring and adding a little water (2 to 3 Tablespoons at a time). As the water evaporates add a little more and keep stirring until the onions are a rich brown and very soft, almost disintergrated.Add the wine and cook 5 minutes, still over low heat. Add the stock and check for seasoning. Add the thyme and simmer uncovered for 30 minutes.

While the soup simmers, lay the bread slices on a cookie sheet and toast in the oven (broil or bake) until slightly browned and crisp.

To serve:Remove thyme sprig and discard.Ladle the soup into individual ramekins, or ovenproof soup bowls.Lay a bread slice on top of each serving and cover with 1/4 cup (about) of the cheese. Bake at 350 degrees F. for 20 minutes or 5 minutes under a  broiler, until cheese is melted and bubbly.


Time submitted: Sunday, June 05. 2005 at 20:25:15
Contributed By: Kate

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Re: Onion Soup (Score 1)
By Kate on Sunday, April 02, 2006 @ 21:06:52 CEST
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I must apoligize to anyone that read this recipe and scratched their heads. I must have typed it when I was half asleep in the early days of yummyfood.I was spending days getting my recipes posted here and must have been a bit rummy. But it's fixed and it makes much more sense now!








 

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