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French Onion Soup

You can use either chicken or beef stock (bouillons).  It calls for 2-5 slices of toasted French bread.  I tried the 5 this last time to use the whole loaf…but we felt it was too much bread and not enough soup.  I will go back to 2 slices!

 

Qty

Measurement

Preparation

Ingredient

4

Cups

Very thinly sliced

Yellow Bermuda Onion

1

Lb

Grated

Swiss Cheese

3-5

Tablespoons

 

Olive Oil

10

Cups

Strong

Chicken (med. Beef) stock

1

Clove

Finely chopped

Garlic

˝

Tsp

 

Salt (optional)

˝

Tsp

Fresh Ground

Black Pepper

12

Thin

& Toasted slices of

French Bread

 

1.)    Cut onions in half across and slice very thinly

2.)    In skillet, add olive oil and brown onions on Medium for 5 to 6 minutes, until slightly brown.  Stir in stock, garlic, sale and pepper and simmer for 30 minutes.

3.)    Slice the bread very thin, toast and put 2-3 slices in each individual (12 oz.) ovenproof bowl.

4.)    Fill bowls halfway with the liquid.  This is important as the bred will soften and absorb some liquid.

5.)    Keep adding liquid gradually to the bowls making sure they are filled evenly to the tops with the liquid.  This is important, as the cheese crust must not sink into the bowl.

6.)    Sprinkle cheese on top, without pushing it into the liquid.  You will need at least 1 ˝ oz. Of cheese per bowl, a good half cup loose.

7.)    Press cheese all around the edges of each bowl so that when it melts, it sticks to the sides and forms a crust.

8.)    Place in the oven (on sheet of aluminum foil) at 400 degrees for approximately 35 minutes.  Serves 6.

 

I make the whole recipe; freeze the other four bowls in zip locks with label telling degrees and time needed to bake.  When we are ready to bake a couple more, I remove from the freezer in the morning, and by baking time, it should be thawed ready to bake.  If you bake from frozen state, use 350 degrees and 1 hours+ for cooking.


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Copyright © June 19, 1996 Rodin International, Last modified: June 17, 2013