Recipe by WI Cheesehead
From the local paper. We love French onion soup, so I wanted to try this recipe. A little time consuming, but worth it once in awhile for a special treat!
- 2 -2 1⁄2 lbs onions
- 1⁄3 cup olive oil or 1⁄3 cup butter
- 2 garlic cloves
- 3 tablespoons flour
- 1 teaspoon paprika
- 12 ounces dark beer
- 8 cups beef broth
- 6 -8 slices French bread, cut about 1 inch thick
- 6 -8 tablespoons parmesan cheese, grated
- 2 -3 cups swiss cheese, shredded
Directions See How It's Made
- Cut onions in half lengthwise, then into lengthwise slivers.
- In 5 to 6 quart kettle over medium heat, heat olive oil (or melt butter) and add onions. Cover and cook until limp, about 10 minutes.
- Uncover and cook, stirring often, until onions brown lightly, about 15 minutes.
- Reduce heat to medium-low if onions begin to brown too quickly.
- Mince 1 of the garlic cloves and add, along with flour and paprika, to onions, stirring to blend flour into mixture.
- Remove from heat and gradually stir in beer and 2 cups of the broth.
- Return to heat and bring to a boil, stirring.
- Cover, reduce heat, and simmer for 1 hour. (Soup base can be cooled and refrigerated at this point for up to 2 days.).
- Preheat oven to 325°F.
- Place bread slices on a baking sheet. Peel remaining clove of garlic, cut it in half, and rub it on both sides of each bread slice.
- Bake in preheated oven until crisp and lightly browned, 30 to 40 minutes. Sprinkle each slice with 1 T of the Parmesan cheese.
- To the soup base, add remaining 6 cups broth; bring to a gentle boil and season to taste.
- Divide soup among 6 to 8 ovenproof serving bowls. Arrange bowls on a shallow, heat-proof baking sheet.
- Top each bowl with a slice of toasted French bread. Divide Swiss cheese evenly and sprinkle over bread slices.
- Place baking sheet about 6 inches below broiler and broil until cheese is bubbling and lightly browned, 6 to 8 minutes. Check periodically, since broilers are finicky. Serve immediately.