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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

French Onion Soup Recipe

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This recipe for French Onion Soup is from The Recipes We Love, For People We Love Second Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 large onions either red or yellow- slice in thin rounds
2 boxes of beef bouillon/stock
1/2 cup olive oil
2 cups any dry white wine
1 1/2 cups shredded cheese- I use mozzarella or Swiss
1 t thyme
1 t rosemary
2 sliced garlic cloves
1 t sugar
s and p to taste
6 slices of baguette- about 2 inches thick- toasted well
Directions:
Directions:
In a large pot add the onions and oil to cook till translucent. Add garlic,sugar and herbs.Cook a few minutes till garlic is also soft. add the wine to deglaze the pan.
Add the stock and s and p. Cover and turn on medium heat for about 40 minutes. It will get darker. Onions should be very soft.
Spoon the soup into 6 bowls. Place a toasted baguette slice on the top. Sprinkle cheese equally over the bowls. Place the bowls on a sheet pan and into a 500 degree oven. Bake till cheese is bubbly. Serve right away.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1hour
Personal Notes:
Personal Notes:
The first time I had this was in Paris. I thought it was very exotic. I have come to realize it is a cheap but delicious meal and they just had me fooled.The down side- can bring on some major gas.

 

 

 

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