French onion soup is one of the most celebrated in the world, yet its full possibilities are often overlooked. It makes an excellent entree for a family supper or a fine conclusion to a late evening gathering. Embellished with freshly grated Gruyere and crusty sourdough bread, the rich beef broth and sweet onion rings make a substantial meal. All you need to add are a crisp green salad and a fresh fruit dessert. This recipe should be served casserole style. Let it brew unattended in an ovenware pot until ready for its last-minute garnish.
Ingredients
6 large yellow onions, thinly sliced
2 tablespoons butter or margarine
1 tablespoon olive oil
6 cups freshly made or canned beef broth
1/3 cup white or red port or dry red wine (optional)
Salt and pepper to taste
Method
o Use a heavy-bottomed 3 or 4-quart covered pan.
o Saute onions in butter and oil until limp.
o Cover and let simmer slowly for 15 minutes.
o Pour in beef broth or bouillon and wine (if desired) and simmer for 30 minutes.
o Or place in an ovenware casserole in a slow oven (300o) for 1 hour.
o Taste, and add salt and pepper if needed.
o Makes about 1 1/2quarts or 6 servings.
A serving suggestion:
o Serve soup from the ovenware casserole or pour into a soup tureen; then ladle into individual bowls.
o Top each serving with a slice of buttered, dry-toasted French bread.
o To prepare, slice French bread 1/2 inch thick, place on a baking sheet, and dry out in a moderately slow oven -325 degree- for 20 to 25 minutes, or until lightly toasted.
o Sprinkle each toast round with shredded Gruyere or Parmesan cheese and pas additional shredded cheese at the table.
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