RECIPE: Classic French Onion Soup

Got Reisling? If you are opening a bottle, be sure to pour a glass for the French Onion Soup. That is, to put into the soup. On chilly days when a light fare is all you want, this soup can be your go-to. From the very beginning, it is wonderful. It also keeps well in the refrigerator. Just ladle into an oven-safe bowl, add bread, gruyere, and broil. Fabulous!

Got leftovers? Freeze or refrigerate until ready to use. When packing a lunch for the office, pre-toast the bread and cheese and store. Re-heat soup and top with ‘cheese toast’.

Please share your comments if you make it!

UTENSILS RECOMMENDED
Stove, oven, and potholders
Stock pot
Cutting mat
Vegetable peeler
Chef/large knife to cut Onions
Wooden spoon or Whisk
Measuring spoons
Dry Measuring cups
Liquid Measuring cups
Cheese Grater
Oven-safe serving bowls
Ladle

CLASSIC FRENCH ONION SOUP RECIPE

INGREDIENTS
Recipe can be halved. Can be frozen as well.
3 lbs. Yellow Onion, medium-sized
3 Tbs. Butter, salted
8 C. Beef Stock
1 C. Reisling or other dry white Wine
1 Tbs. Cooking Sherry
1 Tbs. All-Purpose Flour
Salt and Black Pepper to taste
French Bread, sliced
1.5 C. Gruyère Cheese, grated

INSTRUCTIONS
1. Peel and thinly slice onions. In a large stock pot, cook Onions with butter on a low heat, stirring occassionally. Continue to cook until onions have carmelized (30+ minutes depending on your temperture).

2. Add Wine and Sherry to stock pot. Mix well and bring to a boil.

3. Sprinkle Flour onto Onion mixture, then stir until flour is well-blended. Add 1/8 C Beef Stock. Stir well to dissolve any lumps.

4. To the pot, add remaining Beef Stock. Stir well, then bring to a boil for approximately 10 minutes.

5. Soup is done. Now portion or store in refrigerator for up to two weeks. It can also be frozen.

SERVING

6. Turn oven temperature to broil* on high.

7. Reminder . . . soup liquid is hot! Place oven-safe bowls on an oven tray before using a ladle to fill the bowls. Fill to one inch from the top of the bowls leaving room for bread and cheese.

8. Top with French Bread slices and a heaping handful of Gruyère cheese.

9. Carefully transfer oven tray to the broiler. Broil on the closest rack to the heat source without touching it.

10. Be sure to watch as cheese melts and browns. The cheese can burn quickly.

11. Using hot pads, carefully remove serving bowls from oven tray. Remember, it is still very liquidy beneath the melted cheese.

* Using a butane torch to melt the top is not recommended as it burns the cheese vs. browning it.

Wonderfully yours,
Alice