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Ideal for a winter night. Traditional French Onion Soup uses beef broth, but my wife doesn't eat red meat, so I usually make it with chicken and vegetable stock.
Yields: 6 Servings posted as 162700
Ingredients
Instructions
Slice onions 1/8 inch thick.
In a large stockpot, melt butter over low heat. Place onions in it and cook slowly for 1 1/2 hours. Add stock and simmer for 1 hour. Salt to taste.
Slice baguette bread in 1/2" slices. Put in toaster, to a medium brown.
Turn on broiler. Spoon soup into oven-safe serving dish, top with toast and equal mixture of the grated Emmenthaler and Gruyere. Place under broiler, broil 3-6" away from heat for approximately 3-5 minutes. (Watch it carefully -- you want a nice browning but not burning.)
After you've made this recipe, please rate it on www.bigoven.com! The BigOven ID is: 162700.
Cuisine : French
Main Ingredient : Onions
Slice onions 1/8 inch thick.
In a large stockpot, melt butter over low heat. Place onions in it and cook slowly for 1 1/2 hours. Add stock and simmer for 1 hour. Salt to taste.
Slice baguette bread in 1/2" slices. Put in toaster, to a medium brown.
Turn on broiler. Spoon soup into oven-safe serving dish, top with toast and equal mixture of the grated Emmenthaler and Gruyere. Place under broiler, broil 3-6" away from heat for approximately 3-5 minutes. (Watch it carefully -- you want a nice browning but not burning.)
Yields: 6 Servings posted as 162700
Ingredients
Instructions
Slice onions 1/8 inch thick.
In a large stockpot, melt butter over low heat. Place onions in it and cook slowly for 1 1/2 hours. Add stock and simmer for 1 hour. Salt to taste.
Slice baguette bread in 1/2" slices. Put in toaster, to a medium brown.
Turn on broiler. Spoon soup into oven-safe serving dish, top with toast and equal mixture of the grated Emmenthaler and Gruyere. Place under broiler, broil 3-6" away from heat for approximately 3-5 minutes. (Watch it carefully -- you want a nice browning but not burning.)
After you've made this recipe, please rate it on www.bigoven.com! The BigOven ID is: 162700.
Cuisine : French
Main Ingredient : Onions
Slice onions 1/8 inch thick.
In a large stockpot, melt butter over low heat. Place onions in it and cook slowly for 1 1/2 hours. Add stock and simmer for 1 hour. Salt to taste.
Slice baguette bread in 1/2" slices. Put in toaster, to a medium brown.
Turn on broiler. Spoon soup into oven-safe serving dish, top with toast and equal mixture of the grated Emmenthaler and Gruyere. Place under broiler, broil 3-6" away from heat for approximately 3-5 minutes. (Watch it carefully -- you want a nice browning but not burning.)