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FRENCH ONION SOUP

MyCookbook Recipe Database
MyCookbook Member: JUNE
Recipe Category: Soup
Recipe Preparation Level: easy
    10 SWEET ONIONS (LIKE VALDALIES OR COMBO OF RED AND SWEET)
    3 TEASPOONS BUTTER
    1 TEASPOON SALT
    2 CUPS WHITE WINE
    10 OUNCES CANNED BEEF CONSUME
    10 OUNCES CHICKEN BROTH
    10 OUNCES APPLE CIDER (UNFILTERED IS BEST)
    BOUQUET GARNI; THYME SPRIGS,BAY LEAF, AND PARSLEY
    1 LOAF COUNTRY STYLE BREAD
    KOSHER SALT
    GROUND BLACK PEPPER
    SPLASH OF COGNAC
    1 CUP OF FONTINA OR GRUYERE CHEEZE, GRATED

    TRIM THE ENDS OFF EACH ONION THEN SLICE FROM END TO END. REMOVE PEEL AND FINELY SLICE INTO HALF MOON SHAPES. SET ELECTRIC SKILLET TO 3OO DEGREES AND ADD BUTTER. ONCE BUTTER HAS MELTED ADD A LAYER OF ONIONS AND SORINKLE WITH SALT. REPEAT LAYERINGONIONSAND SALT UNTIL ALL ONIONS ARE IN THE SKILLET. DO NOT TRY STIRRING TILL ONIONS HAVE SWEATED DOWN FOR 15 TO 20 MINUTES. AFTER THAT, STIR OCCASIONALLY TILL ONIONS ARE DARK MAHOGANY AND REDUCED TO APPROX 2 CUPS. THIS SHOULD TAKE 45-60 MINUTES. DO NOT WORRY ABOUT BURNING.
    ADD ENOUGH WINE TO COVER THE ONIONS AND TURN HEAT TO HIGH, REDUCING THE WINE TO A SYRUP CONSISTENCY. ADD CONSUME, CHICKEN BROTH, APPLE CIDER, AND BOUQUET GARNI. REDUCE HEAT AND SIMMER 15-20 MINUTES.
    PLACE OVEN RACK ON TOP 1/3 OF OVEN AND TURN ON BROILER.
    CUT COUNTRY BREAD IN ROUNDS LARGE ENOUGH TO FIT IN MOUTH OF OVEN SAFE SOUP CROCKS. PLACE THE SLICES ON A BAKING SHEET AND PLACE UNDER BROILER FOR 1 MINUTE.
    SEASON SOUP MIXTURE WITH SALT, PEPPER,AND COGNAC. LADLE SOUP INTO CROCKSLEAVING ONE INCHTO THE LIP. PLACE BREAD ROUND, TOASTED SIDE DOWN, ON TOP OF SOUP AND TOP WITH GRATED CHEESE. BROIL UNTIL CHEESE IS BUBBLY AND GOLDEN, ABOUT 1--2 MINUTES.
    YIELDS 8 SERVINGS
    PREP TIME 15 MIN

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