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Full Online Book HomeLearning KitchenVegetables - French Onion Soup By Ed
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Vegetables - French Onion Soup By Ed Post by :Andrew_Pearson Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2043

Click below to download : Vegetables - French Onion Soup By Ed (Format : PDF)

Vegetables - French Onion Soup By Ed

1 1/2 pounds Vidalia Onions -- sliced thin
1 tablespoon Butter or Margarine
1 tablespoon Vegetable Oil
1 package Knorr Demi-Glace -- prepared as directed
1 package Knorr Au Jus -- prepared as directed
1 can Campbell's Beef Consommé
1/2 can Water
1 can Swanson Beef Stock
Salt and Pepper -- to taste
2 tablespoons Worcestershire Sauce
4 pieces French Bread Croutons -- toasted
4 cups Gruyere or Emmenthaler Swiss cheese -- grated

Heat a 2 qt. saute pan and add the butter and oil.

Half and thinly slice the onions and add to the saute pan. Saute onions until they are translucent and cooked through (don't brown).

Prepare the Demi-Glace and Au Jus per the package directions in a 3 qt. sauce pan. Add Beef Consommé, (mixed with 1/2 can water) Beef Stock, undiluted, to the sauce pan. Heat through.

When the onions are cooked, add them to the sauce pan and simmer 10-15 minutes. Add Worcestershire Sauce and adjust seasoning to taste with salt and pepper.

To make the croutons, slice french bread into 3/4" pieces and toast until medium dark.

To serve, pour soup into serving bowls and top with french bread croutons. Cover each bowl with 1 cup of the grated Gruyere or Swiss cheese.Place bowls under a broiler. Heat until the cheese is melted and lightly browned on top.

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4 T butter 6 large onions 1 T flour 1-1/2 t salt 1/2 t black pepper 2 qt stock (beef, veal, chicken and/or vegetable) 2 c dry white wine small loaf French bread (3/4 lb) 8 oz gruyere, jarlsberg and/or dry jack cheese (grated) Quarter onions and slice thinly. Saute in butter, stirring frequently, until very tender and reddish-brown, about 40 minutes. Add flour and seasonings; saute until smooth, about 2 minutes. Gradually stir in stock and wine; bring to a boil; reduce heat and simmer 30 minutes. Ladle soup into ovenproof bowls, preferably with handles (Corning Grab-Its are ideal). Slice

Vegetables - French Onion Soup Vegetables - French Onion Soup

Vegetables - French Onion Soup
1/4 cup butter 3 large onions, peeled and thinly sliced 5 cups chicken, beef or vegetable stock salt and pepper to taste 12 slices fresh bread 1 1/4 cups grated gruyere cheese Melt butter in large saucepan. Add the sliced onions and fry about 15 minutes until they are soft and lightly browned. Add stock and salt and pepper and simmer gently for about 30 minutes. At this point, if you want Creamy soup, add in about 4 tbs. heavy cream and whisk well. Preheat oven to 475 degrees. Place the bread slices on a baking sheet and bake until they