3 tbsp butter
1 tbsp oil
3 lb onion, sliced very thinly
1 tsp salt
1 tsp white sugar
3 tbsp flour
4 can beef consomme
4 can water
2 cup dry red wine
1 bay leaf
1 tsp sage
1 sliced french bread, toasted
1 mozzarella cheese, shredded
1 parmesan cheese, shredded
Directions
Melt butter with oil in large soup pot - add sliced onions and stir
to coat - cover pot and cook over moderately low heat for 15 - 20
minutes - stirring occasionally until onions are tender and
translucent. Uncover pot and raise heat to moderately high - stir in
salt and sugar (sugar carmelizes and helps onions to brown) - cook
about 30 minutes - stirring frequently until onions have turned an
even deep golden brown. Lower heat to moderate - stir in flour and
add a bit more butter if flour does not absorb into a paste with the
onions. Cook slowly, stirring constantly for 12 minutes to brown
flour lightly.
Remove from heat - pour about 1 cup of warmed consomme into
onion/flour mixture to blend flour and consomme - add rest of
consomme, water, wine, bay leaf and sage - bring to a simmer. Simmer
slowly for 30 - 40 minutes.
If you are not serving right away, let cool, uncovered, then cover and
refrigerate. Reheat when ready to serve - place in ovenproof soup
bowls - top with a slice of toasted french bread, shredded mozzarella
cheese and parmesan cheese. Place under broiler to melt cheeses until
bubbly.
Servings: 6 servings
Baked French Onion Soup Recipe brought to you by Recipe Ideas
Categories: French; Soup; Vegetable
The History of Recipes
Food historians have proved the existence of recipes far back into the far past, in truth as far back into recorded history as the ancient Egyptians, and possibly even further than that. Interesting though that is, generally, these early cook books were just basic hieroglyphic recipes for meal preparation.
Progressing into The time of the romans 25BC a roman called Apicius created a number of documents which described recipes enjoyed by wealthy Romans. In his publication, he tells us how the roman meals were separated into starters, entrees and dessert, a style of dining still practiced today. He also describes how the cooks of Roman times used a wide range of herbs and spices, including some familiar names such as basil, fennel and parsley. Over the next few centuries, the families of Europe tried to serve the most exotic banquets, and as a result cooks and their recipe collections were much in demand. However, it was during the 1800s that fine cookery and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to assembling, verifying, and writing down recipes for their fellow cooks to enjoy. By the arrival of the twentieth century, cookbooks were increasing in popularity mostly due to increased literacy, people having more free time and having more disposable income. |
We hope you enjoy this Baked French Onion Soup recipe.
