Onion Soup PDF Print E-mail
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Written by Avinash Pooran   
Thursday, 23 June 2011 18:17

6 slices bacon 4 large onions, finely chopped 2 TBS flour ½ tsp salt 1/8 tsp black pepper 1 clove garlic, mashed 1 TBS chopped parsley ½ tsp thyme 3 cans chicken stock 1 cup dry vermouth 1 TBS cognac 8 slices French bread,... 

  • 6 slices bacon
  • 4 large onions, finely chopped
  • 2 TBS flour
  • ½ tsp salt
  • 1/8 tsp black pepper
  • 1 clove garlic, mashed
  • 1 TBS chopped parsley
  • ½ tsp thyme
  • 3 cans chicken stock
  • 1 cup dry vermouth
  • 1 TBS cognac
  • 8 slices French bread, toasted
  • ½ cup parmesan cheese, grated
  • 1 cup mozzarella, shredded
  1. In deep saucepan cook bacon; remove bacon and all but 3 TBS grease
  2. Sauté onions over medium heat until golden brown, stirring almost continuously
  3. Add flour, salt, pepper, and garlic thoroughly combining and cooking until entire mixture is golden brown
  4. Add parsley, thyme, stock, and vermouth; simmering for 45 minutes to 1 hour
  5. Add cognac and just before serving
  6. Place bread slices in bottom of each ovenproof bowl, followed by soup and sprinkling of parmesan and mozzarella cheeses
  7. Place under broiler until the cheese melts and forms a crust

Serves 6-8

Be sure that onions are browned well to give the all-important rich flavor to this popular soup