Cooksie
09-22-2009, 03:19 PM
http://farm3.static.flickr.com/2609/3944668665_55319a25aa.jpg
1/2 stick butter
2 T vegetable oil
4 large onions, 2 yellow and 2 white, sliced in rings about 1/8" thick
1/2 t sugar
1 T flour
2 cans Swanson's beef broth (14 oz)
1 can Swanson's chicken broth (14 oz)
salt
black pepper
2 T brandy
baguette slices, 1/2" thick, rubbed with a garlic clove, and lightly toasted
Gruyere, Swiss, or provolone cheese
Heat the butter and oil over medium heat. Add the onions and cook down for about 30 minutes. When all of the onions are soft, raise the heat, sprinkle on the sugar, and cook until the onions caramelize. This usually takes me about 45 minutes to get good color on the onions.
This pic is after about 30 minutes. They still need to cook some more. The cooking time really depends on what type of cookware you're using.
http://farm3.static.flickr.com/2595/3944816001_8dfb2283a1.jpg
Once the onions have good color, add the flour and continue to cook for a few minutes, stirring constantly. Add the broths and simmer very slowly for about 45 minutes to an hour. Remove from heat, add pepper and salt if necessary. Stir in the brandy.
Ladle the soup into ovenproof bowls. Top with the baguette slices and then the cheese. Place under broiler to brown the tops.
Makes about 3 servings as an entree or about 6 appetizer servings.
1/2 stick butter
2 T vegetable oil
4 large onions, 2 yellow and 2 white, sliced in rings about 1/8" thick
1/2 t sugar
1 T flour
2 cans Swanson's beef broth (14 oz)
1 can Swanson's chicken broth (14 oz)
salt
black pepper
2 T brandy
baguette slices, 1/2" thick, rubbed with a garlic clove, and lightly toasted
Gruyere, Swiss, or provolone cheese
Heat the butter and oil over medium heat. Add the onions and cook down for about 30 minutes. When all of the onions are soft, raise the heat, sprinkle on the sugar, and cook until the onions caramelize. This usually takes me about 45 minutes to get good color on the onions.
This pic is after about 30 minutes. They still need to cook some more. The cooking time really depends on what type of cookware you're using.
http://farm3.static.flickr.com/2595/3944816001_8dfb2283a1.jpg
Once the onions have good color, add the flour and continue to cook for a few minutes, stirring constantly. Add the broths and simmer very slowly for about 45 minutes to an hour. Remove from heat, add pepper and salt if necessary. Stir in the brandy.
Ladle the soup into ovenproof bowls. Top with the baguette slices and then the cheese. Place under broiler to brown the tops.
Makes about 3 servings as an entree or about 6 appetizer servings.