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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: 1/2 stick Butter; 1/4 c Cognac or other good brandy; 8 c onions Thinly sliced; 1/2 ts Salt; 1 c Dry white wine; 3/4 lb gruyère cheese Coarsely grated; 8 ?; 1 tb Flour; 1/2 ts Sugar; 8 c beef stock Homemade or good

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INGREDIENTS

1/2 stick Butter
1/4 c Cognac ; or other good brandy
8 c onions ; Thinly sliced
1/2 ts Salt
1 c Dry white wine
3/4 lb gruyère cheese ; Coarsely grated
8 ?
1 tb Flour
1/2 ts Sugar
8 c beef stock ; Homemade or good

Servings

INSTRUCTIONS

Heat a heavy saucepan over moderate heat with the butter and oil. When the butter has melted, stir in the onions, cover, and cook slowly until tender and translucent, about 10 minutes. Blend in the salt and sugar, increase the heat to medium high, and let the onions brown, stirring frequently until they are a dark walnut color, 25 to 30 minutes. Sprinkle the flour and cook slowly, stirring, for another 3 to 4 minutes. Remove from heat, let cool a moment, then whisk in 2 cups of hot stock. When well blended, bring to the simmer, adding the rest of the stock, water, Cognac, and vermouth. Cover loosely, and simmer very slowly 1 1/2 hours, adding a little water if the liquid reduces too much. Taste for seasoning Divide the soup among 4 ovenproof bowls. Arrange toast on top of soup and sprinkle generously with grated cheese. Place bowls on a cookie sheet and place under a preheated broiler until cheese melts and forms a crust over the tops of the bowls. Serve immediately. Yield: 4 servings Notes: Recipe adapted from Julia Child, "The Way to Cook" Recipe by: Cooking Live Show #CL9072 Posted to MC-Recipe Digest by "Angele and Jon Freeman" on Apr 4, 1998

NOTES

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French Onion Soup

1/2 stick Butter
1/4 c Cognac or other good brandy
8 c onions Thinly sliced
1/2 ts Salt
1 c Dry white wine
3/4 lb gruyère cheese Coarsely grated
8 ?
1 tb Flour
1/2 ts Sugar
8 c beef stock Homemade or good

Heat a heavy saucepan over moderate heat with the butter and oil. When the  butter has melted, stir in the onions, cover, and cook slowly until tender  and translucent, about 10 minutes. Blend in the salt and sugar, increase  the heat to medium high, and let the onions brown, stirring frequently  until they are a dark walnut color, 25 to 30 minutes.    Sprinkle the flour and cook slowly, stirring, for another 3 to 4 minutes.  Remove from heat, let cool a moment, then whisk in 2 cups of hot stock.  When well blended, bring to the simmer, adding the rest of the stock,  water, Cognac, and vermouth. Cover loosely, and simmer very slowly 1 1/2  hours, adding a little water if the liquid reduces too much. Taste for  seasoning    Divide the soup among 4 ovenproof bowls. Arrange toast on top of soup and  sprinkle generously with grated cheese. Place bowls on a cookie sheet and  place under a preheated broiler until cheese melts and forms a crust over  the tops of the bowls. Serve immediately.    Yield: 4 servings    Notes: Recipe adapted from Julia Child, "The Way to Cook"    Recipe by: Cooking Live Show #CL9072    Posted to MC-Recipe Digest by "Angele and Jon Freeman"  <jfreeman@comteck.com> on Apr 4, 1998

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Nutrition

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Serving Size: 1 Serving (9126g)
Recipe Makes: 1

Calories: 3402
Calories from Fat: 1463 (43%)

Amt Per Serving		% DV

	Total Fat 162.5g	217 %
	Saturated Fat 95.7g	478 %
	Monounsaturated Fat 49.1g
	Polyunsanturated Fat 8.2g
Cholesterol 491.1mg		151 %
Sodium 16383.4mg		565 %
Potassium 15927.7mg		419 %
Total Carbohydrate 196.2g		58 %
	Dietary Fiber 16.7g	67 %
	Sugars, other 179.5g
Protein 263.4g		376 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3402

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