Sedona Orchards' French Onion Soup
photo by Galley Wench
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
8-10
ingredients
- 3 lbs onions, julienne cut (about 9 large)
- 1⁄4 cup butter
- 1⁄4 cup brown sugar
- 1⁄4 cup white wine
- 8 cups beef consomme
- 3⁄4 teaspoon salt
- 3⁄4 teaspoon pepper
- 8 slices sourdough bread
- 8 slices swiss cheese
- 1 dash Worcestershire sauce (to taste)
directions
- In a large skillet, saute onions in butter until brown.
- Set aside.
- In a small saucepan over medium heat, combine the brown sugar and white wine. Stir constantly until mixture is reduced by about 80 percent. Watch carefully that it doesn't turn to caramel!
- Add reduction to large pan with beef consomme.
- Bring to a boil and stir in the sauted onions, salt and pepper.
- Simmer for 30 minutes.
- For maximum flavor, this soup is better if you immediately cool and then reheat just before serving.
- To serve, spoon 6 to 8 ounes of soup in an ovenproof bowl, place a slice of sourdough bread over the soup and sliced swiss cheese over the bread.
- Place under broiler until the cheese is melted.
- Serve immediately.
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Reviews
RECIPE SUBMITTED BY
Galley Wench
Oro Valley, Arizona
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"