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Name: French Onion Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: French
Ingredients: 2 Ribs celery with leaves,; 4 sl French bread, each cut; 1 c Dry white wine; 1/4 c Coarsely grated Emmenthal,; 1 ts Sugar; Salt to taste (remember that; Black pepper to taste; 3 tb Unsalted butter; 1 1/2 lb (4 large) Bermuda onions,; 2 qt Beef broth (see note below; 1/4 c Dry fino sherry

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INGREDIENTS

2 Ribs celery with leaves,
4 sl French bread, each cut
1 c Dry white wine
1/4 c Coarsely grated Emmenthal,
1 ts Sugar
Salt to taste (remember that
Black pepper to taste
3 tb Unsalted butter
1 1/2 lb (4 large) Bermuda onions,
2 qt Beef broth (see note below
1/4 c Dry fino sherry

INSTRUCTIONS

This recipe is from the new _La Bonne Soupe Cookbook_, by Doris Tobias and Jean-Paul Picot. Although I have not yet had a chance to try making it, I have eaten it many times at La Bonne Soupe (a delightful little restaurant near Rockefeller Center in NYC), and can highly recommend it. As stated below, at the restaurant, this is featured as a meal in itself, comprised of the soup, French bread, a tossed salad (La Bonne Soupe serves theirs with the house dressing of honey-mustard), wine or coffee, and chocolate mousse. Delicious. 1. Cook onions and sugar in butter over low flame until onions are lightly caramelized (about 20 - 30 minutes). (I would use a Dutch oven for this, so I wouldnt have to dirty another pot later.) 2. Add wine; cook over medium heat until wine is reduced to half (about 5 minutes). 3. Add broth, celery, salt, and pepper. Bring to a boil over high heat. 4. Reduce heat to low, partially cover, and simmer about 40 minutes. 5. Remove celery; discard it. 6. Add sherry; simmer 5 minutes longer. 7. Preheat oven to 375 degrees F. 8. Ladle soup into individual oven-proof soup bowls. 9. Top each soup-filled bowl with one slice of bread and sprinkle with 1 tablespoon of the cheese. 10. Put bowls on cookie sheet and put sheet of soup bowls in oven. Heat until cheese melts and bubbles (about 5 - 6 minutes). Yield: 4 - 6 servings Posted to EAT-L Digest 10 Mar 97 by Teasel on Mar 10, 1997

NOTES

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French Onion Soup

2 Ribs celery with leaves,
4 sl French bread, each cut
1 c Dry white wine
1/4 c Coarsely grated Emmenthal,
1 ts Sugar
 Salt to taste (remember that
 Black pepper to taste
3 tb Unsalted butter
1 1/2 lb (4 large) Bermuda onions,
2 qt Beef broth (see note below
1/4 c Dry fino sherry

This recipe is from the new _La Bonne Soupe Cookbook_, by Doris Tobias and  Jean-Paul Picot. Although I have not yet had a chance to try making it, I  have eaten it many times at La Bonne Soupe (a delightful little restaurant  near Rockefeller Center in NYC), and can highly recommend it.    As stated below, at the restaurant, this is featured as a meal in itself,  comprised of the soup, French bread, a tossed salad (La Bonne Soupe serves  theirs with the house dressing of honey-mustard), wine or coffee, and  chocolate mousse. Delicious.    1. Cook onions and sugar in butter over low flame until onions are lightly  caramelized (about 20 - 30 minutes). (I would use a Dutch oven for this, so  I wouldnt have to dirty another pot later.)    2. Add wine; cook over medium heat until wine is reduced to half (about 5  minutes).    3. Add broth, celery, salt, and pepper. Bring to a boil over high heat.    4. Reduce heat to low, partially cover, and simmer about 40 minutes.    5. Remove celery; discard it.    6. Add sherry; simmer 5 minutes longer.    7. Preheat oven to 375 degrees F.    8. Ladle soup into individual oven-proof soup bowls.    9. Top each soup-filled bowl with one slice of bread and sprinkle with 1  tablespoon of the cheese.    10. Put bowls on cookie sheet and put sheet of soup bowls in oven. Heat  until cheese melts and bubbles (about 5 - 6 minutes).    Yield: 4 - 6 servings Posted to EAT-L Digest 10 Mar 97 by Teasel  <teasel@JUNO.COM> on Mar 10, 1997

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Nutrition

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Serving Size: 1 Serving (1007g)
Recipe Makes: 1 Servings

Calories: 1929
Calories from Fat: 1866 (97%)

Amt Per Serving		% DV

	Total Fat 207.3g	276 %
	Saturated Fat 131.3g	656 %
	Monounsaturated Fat 53.7g
	Polyunsanturated Fat 7.8g
Cholesterol 549.5mg		169 %
Sodium 31.1mg		1 %
Potassium 104.6mg		3 %
Total Carbohydrate 14.2g		4 %
	Dietary Fiber 0g	0 %
	Sugars, other 14.2g
Protein 2.2g		3 %
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Calories per serving: 1929

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