French Onion Soup
Ronnie's Notes
This soup isn’t hard to make, but it involves a few extra steps. The croutes are further work, but they give this classic soup style as well as fabulously rich flavor and a delightfully chewy texture on top.
Tips: Kitchen Clue While almost any kind of good sherry will do, an Oloroso has the best flavor for this recipe. Do not use cooking sherry.
Difficulty: Challenging
Instructions
Heat the butter and olive oil in a soup pot or large saucepan.
When the butter has melted and looks foamy, add the onions, salt, and sugar.
Cook the onions over low-moderate heat, stirring occasionally, for or until onions have softened and become caramel-colored.
Add the flour and mix ingredients together for .
Gradually add the beef stock, stirring gently as you pour it into the soup.
Cook the soup, partially covered, .
Add the sherry.
Cook another .
Serve the soup as is or topped with bread and cheese croutes.
Bread and Cheese Croutes: 8 (1"-thick) slices of French bread 2 TB.
olive oil 1 clove garlic, cut in half 11/4 cups freshly grated Swiss cheese 2 TB.
freshly grated Parmesan cheese Preheat the oven to 350°F.
Bake the bread on a cookie sheet for .
Brush the bread tops with the olive oil and rub the surface of the bread with the cut side of the garlic.
Turn the bread slices over and bake them another .
Just before serving the soup, place the soup in oven-proof bowls and top each with 1 slice of the bread.
Sprinkle the cheeses evenly over the bread.
Place bowls on a cookie sheet and bake the soup for 12–, or until the cheese melts and bubbles.