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French Onion Soup
recipe #1:
Ingredients
2 onions (unpeeled)
1 clove garlic
1 tbsp (15 mL) butter
2 tsp (10 mL) granulated_sugar
1/2 tsp (2 mL) dried marjoram
1/2 tsp (2 mL) pepper
Pinch salt
4 cups (1 L) beef stock
1 tbsp (15 mL) balsamic or red_wine_vinegar
4 slices French_bread
3/4 cup (175 mL) shredded Swiss_cheese
Preparation:
On cutting board and using small knife, cut onions in half from stem to root end. Cut thin slice off stem end. Peel off outer skin. Place cut side down; cut each half crosswise into thin slices. Peel off outer skin from garlic; chop finely.
In large heavy saucepan, melt butter over medium heat until starting to bubble. Add onions, garlic, sugar, marjoram, pepper and salt. Stir with wooden spoon until onions are coated with butter. Cover pan with lid; reduce heat to medium-low. Cook, stirring occasionally, for 15 to 20 minutes or until onions are limp.
Pour in beef stock and balsamic vinegar; increase heat to high, and bring to boil. Reduce heat to medium and simmer for 10 minutes.
Meanwhile, place oven rack on second rung from top. Preheat broiler for 5 minutes. Toast bread in toaster or under broiler until golden brown; set aside. Place 4 ovenproof soup bowls on baking sheet or pan. Ladle soup into bowls. Top with toast slices. Sprinkle cheese evenly over top.
Wearing oven mitts, place tray of bowls under broiler; broil for about 3 minutes or until cheese is bubbly and golden.
Recipe #2:
Baked French Onion Soup
2 ounces of butter
1 pound of onions, sliced
1/2 clove garlic, crushed
1 teaspoon flour
4 cups beef stock
salt and pepper to taste
2 ounces of Gruyere cheese, grated
1 teaspoon Dijon mustard
4 slices French bread
Melt the butter in a large saucepan and add the onions. Slowly brown the onions. It is important to brown the onions VERY slowly. It takes about an hour to do. Just check them every once in a while. They should end up very soft, golden brown and transparent. Add the garlic after the onions have been cooking for about 45 minutes.
After the onions are cooked, turn up the heat to medium, stir in the flour and cook for 1 minute or until the flour is golden brown.
Add the stock, and stir until it boils. Season with salt and pepper and simmer the soup for 20 to 30 minutes.
Preheat the oven to 400ºF. Mix the grated cheese with the mustard and pepper. Spread this on the bread slices and put one slice of bread on the bottom of each onion soup bowl, or put all of the bread in a large soup tureen. Pour the soup in. The bread will rise to the top.
Bake the soup in the oven, uncovered until the bread and cheese mixture is well browned and bubbling.
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