If a taste of France is what tickles your fancy, then you will be sure
to enjoy this simple, yet sophisticated recipe for French onion soup.
Great for those Saturday night dinner parties, with close friends and
family. Over the decades this meal has evolved into a cheesy, gooey
treat, enjoy!
INGREDIENTS:
1.2kg (3lb) onions, thinly sliced
6x 450ml (16oz) cans of generic beef broth
6 cans of water
1 full stick of butter
¼ c. sherry (optional)
shredded swiss cheese
parmesan cheese
salt and pepper for taste
**Preheat your oven to 220 degC before preparing your dish.**
GET SET AND GO!
Start off by sautéing the onions in the butter until soft, but make
sure not to sauté for too long. You want to make sure that the onions
don’t cook so long that they turn brown. Add broth to your sautéed
onions as well as the water, thyme and salt and pepper. Feel free to be
flexible with the salt and pepper, spice up your soup to your liking.
Cover your soup and let it lightly simmer for 1 hour. If you choose to
use the sherry in this dish, make sure you add the sherry just before
you serve.
When soup mixture is done simmering, take off of the heat, and ladle
into oven safe bowls. Soufflé bowls would be ideal, and add just the
right amount of class. Place a thick slice of French bread on top of
each soup filled bowl, bread should simply float on top.
From there, you want to completely cover the bread with all of that
shredded cheese you’ve got on your hands. And finish it up by sprinkling
parmesan cheese on the top. Place in the oven and bake until the tops
are brown and start to rise and puff up.
