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french onion soup – oo-la la

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french onion soup – oo-la la

Ingredients

  • Caramelized Onions
  • 6 to 8 Spanish onions (about 2 1/2 pounds) 3 to 4 inches in diameter, stem and root ends removed, peeled and left whole
  • 4 ounces butter (1 stick)
  • a 10-ounce can unsalted chicken or vegetable broth
  • In a slow cooker (crock pot), set on low, place onions, butter, and broth. Cook until the onions are deep golden brown and very soft–12 to 14 hours.
  • Drain and reserve the broth for the soup. Wrap the onions in plastic wrap and store in a freezer weight zip-seal bag for up to 2 weeks refrigerated, up to a year frozen.
  • Caramelized Onion Soup (before I met Sefton)
  • for one
  • 1/2 cup caramelized onion, sliced
  • 1/2 cup cooking liquid
  • 1/2 cup broth
  • salt and pepper
  • 2-3 slices toasted baguette
  • sliced and grated gruy

Instructions

Sefton’s French Onion Soup for a Crowd

6 medium Spanish onions, sliced
8 oz. butter
1 oz. ladle flour (that would be about 2 tablespoons)
2 teaspoons salt
1/4 teaspoon pepper, preferably white, finely ground
2 cups dry white wine or vermouth
12 cups chicken stock (unsalted)
toasted bread
sliced gruy
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