Steve's French Onion Soup
French Onion Soup is ideal for an autumn or winter night.
Traditional French Onion Soup uses beef broth, but, since my wife doesn't eat red meat, I usually make it with chicken and vegetable stock."Takes patience as the 90 mins for onions is boring but loved it...did add the white wine as one of others suggested but stuck with the red onions as previously always use white/yellow so was nice for a change...especially the cheesy baguette floater was superb! I am in London and reminds me of US restaurants doing it that way alot. Went down extremely well with others eaters!!" - PondACB
Yield: 8 Servings Ready in 2 hours
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Verified by stevemur
Steve's French Onion Soup Preparation
Slice onions 1/8 inch thick.
In a large stockpot, melt butter over low heat. Place onions in it and cook slowly for 1 1/2 hours. Add stock and simmer for 1 hour. Salt to taste.
Slice baguette bread in 1/2" slices. Put in toaster, to a medium brown.
Turn on broiler. Spoon soup into oven-safe serving dish, top with toast and equal mixture of the grated Emmenthaler and Gruyere. Place under broiler, broil 3-6" away from heat for approximately 3-5 minutes. (Watch it carefully -- you want a nice browning but not burning.)
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