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RECIPE 11
French Onion Soup
GRANNY SAYS: Onion soup
is a staple! There are many such recipes but I think this one is especially flavorful. You can serve it as our
recipe recommends, or top it with a rusk and gobs of gooey cheese.
I've had it in a tin mug on camping trips — but somehow it tastes
best of all when it's served in a china cup!
| 1 tbsp. unsalted butter |
1-1/2 tsp. olive oil |
| 1/2 lb. onions |
sliced thin — 1/2 lb. leeks (white part only) |
| 1 clove garlic, chopped fine |
1/4 tsp. sugar |
| 1-1/2 tbsp. flour |
4 cups beef stock |
| Dash of Tabasco |
Pepper and salt to taste |
| Toasted French bread slices |
Gruyére cheese |
| 1/4 cup dry vermouth or cooking sherry |
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- Melt butter or margarine over low heat.
- Add onions, leeks, garlic, and olive oil.
- Sauté until onions soften.
- Add sugar and cook about 30 minutes, stirring frequently, until
onions are golden brown.
- Add flour and stir 3 minutes.
- Add stock, wine, hot sauce, and pepper.
- Simmer 40 minutes.
- Salt to taste.
- Before serving, top soup with toasted bread and cover with
thin-sliced cheese.
- Broil until cheese melts and browns lightly.
- Serve at once.
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