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Oven Temp. ~ broil
cooking Time ~ 45 minutes
Pan size ~ large pot
Servings ~ 4 to 6 |
GLENDA'S Helpful
Kitchen Hints
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Easy French Onion Soup
4 tablespoons unsalted
butter
2 pounds yellow onions, sliced 1/4-inch into half circles
1 teaspoon sugar
1 tablespoons all-purpose flour
1/2 cup dry sherry
4 cups beef stock
2 teaspoons chopped fresh thyme or 3/4 teaspoon dried thyme
2 tablespoons worcestershire sauce
Salt and freshly ground black pepper
6 small French rolls sliced crosswise
8 ounces mozzarella cheese, grated on the large holes of a box
grater (about 4 cups)
Directions
Melt butter in a large heavy pot on medium heat. Add onions. Spread
them out in as thin a layer as possible. Sprinkle with sugar, and
cook, stirring just as needed to keep onions from sticking, until
they are melting and soft, golden brown, and beginning to
caramelize, about 10 to 15 minutes.
Sprinkle flour over onions, and stir to coat. Add sherry, beef
stock, thyme, and worcestershire sauce and bring to a simmer. Cook,
partially covered, for about 30 minutes, to allow the flavors to
combine. Season with salt and pepper to taste.
Meanwhile, lightly toast bread under a broiler; set aside. Ladle
hot soup into six ovenproof bowls. Arrange the bowls on a baking
pan. Place 1 half of toasted bread over each bowl of soup. Sprinkle
1/2 cup grated cheese over bread in each bowl, and place under the
broiler until cheese is melted and crusty brown around the edges.
Watch carefully that bread doesn't burn. Serve with the second half
of toasted bread on the side, serve immediately. |
