French Onion Soup - Mama's Gotta Bake
http://mamasgottabake.com/2012/01/french-onion-soup/
Adapted From Williams Sonoma
2 tablespoons unsalted butter
1 tablespoon of olive oil
1/4 teaspoon sugar
2 1/2 lbs. yellow onions, halved and thinly sliced
1 tablespoon all-purpose flour
1 cup dry white wine
8 cups beef stock
1 bay leaf
salt & pepper to taste
1 French baguette
3 cups shredded Gruyère cheese
http://mamasgottabake.com/2012/01/french-onion-soup/
Adapted From Williams Sonoma
2 tablespoons unsalted butter
1 tablespoon of olive oil
1/4 teaspoon sugar
2 1/2 lbs. yellow onions, halved and thinly sliced
1 tablespoon all-purpose flour
1 cup dry white wine
8 cups beef stock
1 bay leaf
salt & pepper to taste
1 French baguette
3 cups shredded Gruyère cheese
Directions
In a large pot, heat the butter and olive oil over medium heat. Add the onions and the sugar and cook, stirring occasionally for 30 minutes until the onions are tender and a deep golden brown.
Sprinkle the flour over the onions until combined. Stir in the wine, then the stock and add the bay leaf. Bring to a boil, then reduce to a simmer for 30 minutes. Season with salt and pepper and discard the bay leaf.
Meanwhile, preheat the broiler. You can use eight, 1 1/2-cup broiler-proof soup crocks, (or I used smaller ramekins because I was making more servings and wanted a smaller appetizer portion). Cut the baguette into 1/2? slices and place on a baking sheet. Place under broiler (12? from heat) turning once so that they're toasted on both sides.
Ladle hot soup into the crocks (or ramekins). Place ramekins on a foil-lined baking sheet. Place 2 slices of toasted bread on top of soup, overlapping if necessary. Don't let the bread sink down into soup. Sprinkle about 1/4 to 1/3 cup of the cheese on top. Place under broiler until the cheese is bubbling. Serve at once. This will make 8, 1 1/2 cup crocks or even more if you're using smaller ramekins.
In a large pot, heat the butter and olive oil over medium heat. Add the onions and the sugar and cook, stirring occasionally for 30 minutes until the onions are tender and a deep golden brown.
Sprinkle the flour over the onions until combined. Stir in the wine, then the stock and add the bay leaf. Bring to a boil, then reduce to a simmer for 30 minutes. Season with salt and pepper and discard the bay leaf.
Meanwhile, preheat the broiler. You can use eight, 1 1/2-cup broiler-proof soup crocks, (or I used smaller ramekins because I was making more servings and wanted a smaller appetizer portion). Cut the baguette into 1/2? slices and place on a baking sheet. Place under broiler (12? from heat) turning once so that they're toasted on both sides.
Ladle hot soup into the crocks (or ramekins). Place ramekins on a foil-lined baking sheet. Place 2 slices of toasted bread on top of soup, overlapping if necessary. Don't let the bread sink down into soup. Sprinkle about 1/4 to 1/3 cup of the cheese on top. Place under broiler until the cheese is bubbling. Serve at once. This will make 8, 1 1/2 cup crocks or even more if you're using smaller ramekins.
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