
French Onion Soup

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Onion soup recipes usually call for beef broth, which puts some of us off or has us reaching for a can. Despite the fact that French onion soup can still be marvelous even made with indifferent canned broth, anemic cheese, and white bread, it is worth using a decent broth and the most savory cheese you can find. Because the onions are so flavorful, it makes little difference whether you use beef broth or something else. Some of the best onion soups use turkey broth made from the leftover holiday carcass, and the Brown Chicken Broth on pages 36-37 is also a good choice. Traditional recipes call for Gruyere cheese, which is Swiss without the holes, but any sharp, semi-hard cheese, such as Cheddan aged Gouda, or Fontina d'Aosta, works beautifully. The bread should have a dense crumbdont use airy bread, which will get soggyand is ideally cooked in butter ahead of time, which keeps it from absorbing liquid. If you run out of time and dont brown the bread in butter; your soup will still be a success. One warning: You are going to end up with what looks like a mountain of raw onions. Dont worry as they will cook down to about one-tenth of their original volume. Dont use overly sweet onions, such as Vidalia; use a mild onion, such as a red onion.
ingredients
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serves: 6
5 pounds onions (preferably red Bermuda type, sliced as thinly as possible)
3 tablespoons butter (plus 6 tablespoons, optional)
1 cup dry sherry (or medium-sweet Madeira)
1 cup water
1 quart broth (preferably brown beef, chicken, or turkey)
Salt
Pepper
6 slices dense-crumb white bread (crusts removed and cut into 3/4-inch cubes)
2 cups grated semi-hard cheese (such as Gruyére, Gouda, or Fontina, about 7 ounces)
Servings Per Recipe: 6
Amount per Serving
Calories: 546
- Total Fat: 16.4 g
- Saturated Fat: 9.9 g
- Trans Fat: 0.2 g
- Cholesterol: 53 mg
- Sodium: 705.3 mg
- Total Carbs: 65.1 g
- Dietary Fiber: 7.3 g
- Sugars: 18.1 g
- Protein: 15.7 g
preparation

comments
arlene
May 11, 2012