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Recipe: French Onion Soup
4 to 5 Large Vidalia Sweet Onions thinly sliced (while we're partial to Vidalia Onions, you can use any sweet onion)
3 tbsp butter
1/4 tsp McCormick Pepper
1 tbsp flour
4 cups beef broth (canned will do fine)
1 1/2 cups water
1 McCormick Bay Leaf
6 to 8 slices toasted French bread
Sliced Swiss sheese
- Saute chopped onions in butter and pepper.
- Cook until onions are translucent and slightly browned.
- Sprinkle onions with flour.
- Cook 1 minute, stirring constantly
- Add beef broth, water, and bay leaf to cooked onions mixture.
- Simmer approx 20 minutes.
- Discard bay leaf.
- Taste and correct seasonings if necessary.
- Ladle soup into individual oven proof bowls.
- Place slices of French bread on top of soup.
- Place Swiss cheese slices on top of bread.
- Place bowls under oven broiler until cheese is golden (watch carefully)
Variations:
Use unseasoned croutons in place of French bread
Substitute chicken broth for beef broth
Use mozzarella or provolone cheese instead of Swiss Cheese |
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