Soupe a L'Oignon
- Ready In:
- 2hrs 15mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 5 large yellow onions, thinly sliced
- 4 tablespoons butter
- 2 teaspoons sugar
- 1 tablespoon flour
- 1 cup chablis or 1 cup dry white wine
- 2 quart beef stock or (10 1/2 ounce) cans consomme, plus two cans of water (I usually take the easy way out.)
- 2 cups grated swiss cheese (or sliced small)
- 1⁄2 cup freshly grated parmesan cheese (2 ounces)
directions
- In a heavy-bottomed pan, slowly brown the onions in butter and sugar until the onions are golden brown, about 30 minutes, occasionally scraping the brown off the bottom of the pan.
- Add flour and cook, stirring for 2 or 3 minutes.
- Add the wine and cook for 2 or 3 minutes.
- Add stock or consomme and water, and simmer partially covered for 1 hour.
- To serve, you may place a small slice of French bread on top of each bowl, and cover generously with Swiss cheese and a sprinkle of Parmesan cheese, then bake covered at 325 degrees for 15 minutes, then uncover and bake another 10 minutes.
- Or add the cheese, heat in the micro for 25 seconds, and then use a slice of French bread to dip in the soup; again, I usually take the easy way out.
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RECIPE SUBMITTED BY
rochsann
Littleton, Colorado
I love how cooking brings people together, whether it's sharing recipes or sharing a special meal. My sister and I love to talk recipes, and she is great at researching any recipe questions and hunting down recipes. My whole family enjoys cooking, so holidays are particularly fun when we're all cooking together. I teach social studies, and I incorporate historical recipes and foods into my lessons about culture. Cooking connects the past and present. I've realized how relaxing cooking is to me, so despite being very busy with teaching, I make time to cook.