In advance slice onions as finely as possible. Melt butter in 4 quart
pot and add onions. Stir every few ;minutes over med. heat until
they soften and begin to brown, abt 40 min. Whe they start to
brown, pour in 1/2 cup broth, turn heat to hi. Stir onions, scrap off
caramelized juices from bottom. Whe broth has evaporated and
forms brown glaze add 1/2 cup broth and repeat. Cont.until used
2 cups broth.
Add remaining broth & bouquet garni. Gentlyy simmer for 15 m.
Season to taste with s &p. Remove bouquet garni.
Preheat oven 400 degrees. Ladle soup in bowls, sprinkle 1/2
cheese, place toast in each and sprinkle rest of cheese on top. Put
on cookie sheet , bake until cheese bubbles and turns light brown,
about 10 m.
Originally Submitted
3/3/2012
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