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  • 1 Post By eorchids

French Onion Soup

This is a discussion on French Onion Soup within the The 'NEW' Kitchen - off the Outback Terrace Bar forums, part of the The Outback Terrace Bar category; Description: A hot, oniony, cheesy, fantastic soup. Serving Size: 4 bowls Time: About an hour ...

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  1. #1
    Tmai's Avatar
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    Default French Onion Soup

    Description: A hot, oniony, cheesy, fantastic soup.
    Serving Size: 4 bowls
    Time: About an hour
    Difficulty: Easy

    Ingredients:
    1. 3 tablespoons olive or vegetable oil
    2. 4 large onions, sliced
    3. 2 cloves garlic, minced
    4. 2 tablespoons flour
    5. 3 cups beef stock
    6. 1 cup dry white wine
    7. 1/2 teaspoon dried thyme
    8. 1 bay leaf
    9. salt & pepper to taste
    10. 6 slices crusty French bread
    11. 3 tablespoons butter
    12. 3 cups grated Swiss cheese
    Preparation:
    1. Slice the onions thin, and use more than you think you need! We use more wine too.. We use aged swiss or Gruyere cheese
    Instructions:
    1. Saute onions in oil in Dutch oven over low heat until tender and golden yellow, about 20 to 25 minutes.
    2. Sprinkle flour over onions; cook a few minutes more, browning the flour well. Add stock and wine and bring to boil; add thyme and bay leaf. Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and pepper to taste.
    3. Meanwhile, spread bread slices with butter and toast under the broiler, watching carefully to avoid burning.
    4. When soup is ready, spoon into 4-6 ovenproof bowls; top each with a slice of toast. Divide cheese evenly into 4-6 portions and sprinkle one portion over toast in each bowl.
    5. Place bowls on cookie sheet and bake in 400F oven for 10 to 15 minutes until cheese is bubbly and golden.

  2. #2
    Brutal_Dreamer's Avatar
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    Thanks Tami, now I am hungry too! I love French Onion Soup. We got some of those special bowls you can bake the soup in and have not tried them yet. Now that I have a recipe, there is no excuse. haha...

    Cheers,
    BD

  3. #3
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    Sounds good, Tami!

  4. #4
    Brutal_Dreamer's Avatar
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    Oh, I wanted to do this tonight but forgot to go and get the beef stock. It would have been so good too. We have about an inch of snow on the ground and it is still coming down. Oh well, maybe tomorrow.

    Cheers,
    BD

  5. #5
    eorchids's Avatar
    eorchids is offline Senior Member
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    Shame on me! A French who had not yet visited the "kitchen" !

    The onion soup is what we ate in the early morning after having had a good evening in Paris. In the district of Les Halles, there is the famous "Pied de Cochon" (a legendary restaurant open 24/24 hours and 365 days per year). We went there after leaving nightclub, very tired but hungry ... long time ago when I was young...

    French onion soup "au gratin" (Soupe à l'oignon gratinée)


  6. #6
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    Quote Originally Posted by eorchids View Post
    Shame on me! A French who had not yet visited the "kitchen" !

    The onion soup is what we ate in the early morning after having had a good evening in Paris. In the district of Les Halles, there is the famous "Pied de Cochon" (a legendary restaurant open 24/24 hours and 365 days per year). We went there after leaving nightclub, very tired but hungry ... long time ago when I was young...

    French onion soup "au gratin" (Soupe à l'oignon gratinée)

    Forever in love with the french pastries
    Choux a la creme,Millefeuille/Napoleon,Croissants au chocolat...hmmmmmmm divine...

  7. #7
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    WOOT! WOOT! sounds great. could use more of thread like this around. thanks!!!

  8. #8
    orchids^_^'s Avatar
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    YUM YUM! Please don't tempt me, now I'm hungry!
    Alex

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