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Full Online Book HomeLearning KitchenSoups - Onion - T,g,i, Friday's French Onion Soup
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Soups - Onion -  T,g,i, Friday's French Onion Soup Post by :daveo Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1706

Click below to download : Soups - Onion - T,g,i, Friday's French Onion Soup (Format : PDF)

Soups - Onion - T,g,i, Friday's French Onion Soup

Number Of Servings : 4
Preparation Time : 0:35

2 Tablespoons butter or margarine
4 cups sliced onion
3 cups beef broth -- lowfat okay
1 1/2 cups water
1 Tablespoon cooking sherry -- optional
1 Tablespoon Worcestershire sauce
1/4 teaspoon black pepper
1 dash dried thyme
1 cup soft croutons -- optional
1/2 cup shredded mozzarella cheese -- lowfat okay, optional

Melt butter in saucepan over low heat. Add onions and cook 20 minutes, stirring occasionally. Add beef broth, water, sherry, Worcestershire sauce, pepper, and thyme to pot. Increase heat and bring to boil, then reduce heat. Cover and simmer for 5 minutes.

Divide into bowls. Top with croutons, then mozzarella. Broil until cheese melts and begins to brown.

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Soups - Onion -  Vidalia Soup Soups - Onion - Vidalia Soup

Soups - Onion -  Vidalia Soup
1 large Vidalia onion, sliced thinly 3 Tbsp. balsamic vinegar 1 cup beef stock (canned is fine) grated cheese of your choice (Parmesan, cheddar, gouda, etc.) Preheat oven to 375. Divide onions between two ovenproof bowls. Divide vinegar and stock between bowls. Cover with aluminum foil and bake for 1 hour. Top with as much or as little cheese (or none) and serve with crusty bread.

Soups - Roasted Onion Soup Soups - Roasted Onion Soup

Soups - Roasted Onion Soup
3 Spanish onions, halved and thin sliced 3 large shallots, halved and thin sliced 1 large head garlic (cloves peeled), cloves separated , halved 2 tsp. olive oil, pref extra-virgin 4 cups defatted low sodium chicken broth, pref homemade 1/4 cup cognac 1 tbsp. fresh thyme, chopped salt and freshly ground black pepper, to taste 1/4 cup Parmesan cheese, freshly grated Set oven rack at lowest level; preheat oven to 400°F. Combine onions, shallots, garlic and oil in a large shallow roasting pan. Roast for 20-25 minutes, stirring every 5 minutes, or until onions are golden. Remove