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FareShare Gazette Recipes -- July 2010 - O's


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Onion Soup

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* Exported from MasterCook *

Onion Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 13-07 Jul 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoon light olive oil
8 cups thinly sliced onions
1/2 teaspoon granulated sugar
1 tablespoon flour
2 1/2 quarts home made beef stock
4 tablespoons brandy
salt and black pepper, to taste
6 diagonal slices of French bread baguette (1/2-inch-thick)
1/2 pound piece Gruyère cheese
2 tablespoons finely grated Parmigiano-Reggiano

Note: Homemade beef and chicken stocks, when made properly, do not contain
flavor enhancers like salt and pepper. This important feature makes
homemade stock more versatile in many different recipes, and absolutely
essential in this one.

1. Set a heavy bottom sauce pan over medium heat and add the oil. When the
oil is hot, add the onions. Cover the pan and cook the onions slowly until
they are tender and translucent. This will take about ten minutes.

2. Remove the lid, raise the heat to medium high, and stir in the sugar.
Continue to cook the onions, stirring frequently, until they take on a dark
walnut brown color. This will take about 20 to 25 minutes.

3. Sprinkle in the flour and continue to cook the onions while stirring for
an additional 2 minutes.

4. Remove the onions from the heat and set them aside (without removing
them from the pot) to cool a little.

5 While the onions are cooling, heat the stock to a slow simmer. Stir about
three cups of hot stock into the onions along with the brandy. Return this
mixture to the stove over medium high heat and bring it to a simmer. Cook
this mixture while gently stirring for about three minutes.

6. Add the remaining stock, loosely cover the pot, and slowly simmer the
soup for about one and a half hours.

7. Adjust seasoning with salt and freshly ground black pepper.

8. While soup simmers, put oven rack in middle position and preheat oven to
350F. Arrange bread in 1 layer on a large baking sheet and toast, turning
over once, until completely dry, about 15 minutes.

9. Remove croûtes from oven and preheat broiler. Put crocks in a shallow
baking pan. Divide soup among crocks, then float a croûte in each. Slice
enough Gruyère (about 6 ounces total) with cheese plane to cover tops of
crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle
with Parmigiano-Reggiano. Broil 4 to 5 inches from heat until cheese is
melted and bubbly, 1 to 2 minutes.

10. Serve carefully because the crocks will be very hot (and so will the

Contributed to the FareShare Gazette by Art; 10 July 2010.

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 87 Calories; trace Fat (3.3% calories 
from fat); 2g Protein; 15g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 
5mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 0 Other Carbohydrates.

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