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| Home -> [Cheese, French, Onions, Soups & Stews, Tarts & Pies, Western European] -> [Soup: french onion soup (au pied de cochon restaurant/par Recipe] |
Soup: french onion soup (au pied de cochon restaurant/par
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Cheese, French, Onions, Soups & Stews, Tarts & Pies, Western European |
Rating: |
0 |
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Ingredients:
| 2
| tbsp | (?stick) unsalted butter | | 1/4
| cup | Vegetable oil | | 3 1/2
| lbs | Onions, thinly sliced | | 2
| cup | Dry wine | | 6
| cup | Chicken stock or canned | | | Low-salt broth | | | ?/td> | | 12
| | ?inch thick French Bread | | | Baguette slices, toasted | | 1
| cup | Gruye're Cheese (about 4 oz) |
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Procedures:
| 1 | Melt butter with oil in heavy large pot over medium heat. | | 2 | Add onions, cover and cook until lightly colored, stirring occasionally, about 45 minutes. | | 3 | Add wine and bring to boil, scraping up any browned bits. | | 4 | Cook 5 minutes. | | 5 | Add browned bits. | | 6 | Cook 5 minutes. | | 7 | Add stock and bring to simmer. | | 8 | Simmer uncovered 1-?hours. | | 9 | Season to taste with salt and pepper. | | 10 | (can be prepared 1 day ahead. | | 11 | Cover and refrigerate. | | 12 | Bring to simmer before continuing). | | 13 | preheat broiler. | | 14 | Ladle soup into boilerproof bowls. | | 15 | Top with slices of toasted french bread. | | 16 | Sprinkle with grated gruyere cheese. | | 17 | Broil until cheese melts. | | 18 | Serve immediately. |
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