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    Soup: French Onion Soup


    Source of Recipe


    Cooking for Graduate Students & Other Beginning Kitchen Dwellers (James W. Cooper)

    Recipe Link: http://wywahoos.org/wahoos/cookbook/cover.htm

    List of Ingredients




    2 c sliced onions
    1 stick butter
    5 cans beef stock (48 oz)
    1/2 c white wine
    4 slices French bread
    Parmesan cheese
    4 oven proof bowls
    1 Tb flour

    Recipe



    4 servings

    Peel and slice the onions. Melt the butter in a medium saucepan and add the onions. Cook covered over low heat, being careful to keep the onions from burning until the onions have just begin to brown. Add the flour and cook for 30 seconds. Add 1 can of the stock and cook until the liquid thickens. Add the remaining stock and bring to a boil. Add the wine, cover and cook for 10 minutes.

    Pour the soup into the bowls, float a slice of French bread on each one, and sprinkle with the grated cheese. Place the soup bowls in the oven under the broiler and heat until the cheese melts and the bread browns. Serve at once.

 

 

 

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