French Onion Soup
Jaynna Sims (originally from a cooking class in Firenze, Italy)
Yield: 4 servings
4 cups onion, finely chopped*
6 1/2 cups beef or vegetable broth
2 Tbsp flour
6 1/2 Tbsp butter
3 oz Gruyere cheese, shredded
1 baguette
Yield: 4 servings
I finally learned how to make this French staple, ironically, while in Italy. It is mighty tasty and pretty easy to make. (Aug 2004)
4 cups onion, finely chopped*
6 1/2 cups beef or vegetable broth
2 Tbsp flour
6 1/2 Tbsp butter
3 oz Gruyere cheese, shredded
1 baguette
In big pot, melt butter, then add onion and sauté until they’re clear and/or soft (if you’re using red onions). Stir flour into onions with wooden spoon. Salt and pepper to taste.
Add broth. Simmer for 20 minutes. Cut baguettes into slices and toast. Put soup into individual bowls, place toast on top and top toast with cheese.
*Red onions make the soup darker.