FRENCH ONION SOUP
INGREDIENTS
31/2
lbs Onions, sliced thin
2
cloves Garlic
2
cans Beef Broth
1
can Chicken Broth
½
cup Red Wine
¼
cup Marsala Wine
2
Tbs Flour
1 Tsp Black
Pepper, ground
11/2
Tsp Mustard
1
Tsp Lemon Juice
1
Tsp Thyme
½
Tsp Savory
2
Bay Leaves
1
Tbs Sugar, dk brown
3
Cups Water
3
Tbs Butter
DIRECTIONS PREPARATION
TIME: 1 ¼ Hr
Select a mix of large diameter sweet and yellow Onions. Slice them thinly across the top and then quarter them, so that when the layers separate they will yield 1/2-2” long, thin strips. Melt the butter in a heavy bottomed 6-qt pot, add the onions, and sauté` over med-low heat, covered, with occasional stirring for approximately 20 mins. Remove the cover and raise the heat to high to boil off the water that has been released. Begin stirring, and continue to heat the Onions until they become distinctly yellow-brown. Add the Flour and Garlic and continue stirring for several minutes as the mixture darkens and the Flour adhering to the bottom of the pan has turned dark brown.
Reduce
the heat to low and add the Red Wine. Deglaze the pot using a wooden spoon,
taking care to remove all of the adhering crust. Add the remaining ingredients,
bring the liquid to a boil, reduce to a simmer, and cook 20 mins.
Makes
about 3 qts.
-Serve with toasted crouton and
melted gruyere or parmesan cheese.
JMM
3/05