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RECIPE TITLE "French Onion Soup"
excerpted from International Soup Book 
 Serves 4  --
 easy
This thick, fragrant soup, invigorating and robust, is thought to have originated in Lyon. |
RECIPE INGREDIENTS
6 tablespoons unsalted butter
1pound large onions, thinly sliced
1 tablespoon all-purpose flour
1 1/2 quarts Beef Stock or Chicken Stock
Salt
Freshly ground black pepper
12 slices French bread
1/4 cup grated Swiss cheese
Parsley sprigs (optional) |
International Soup Book Amazing variety of ingredients & flavors in delectable tour of world soup, from those you sip to those you eat with knife and fork. |
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RECIPE METHOD
Melt the butter in a heavy 4-quart saucepan. Add the onions and cook over low heat, stirring constantly, for 20 minutes, or until they become soft and golden. Sprinkle in flour and stir for 2 minutes. Pour in the stock, season with salt and pepper, and bring to a boil. Cover and cook over very low heat for 45 minutes, stirring from time to time.
Preheat the broiler.
Toast the slices of bread on both sides under the broiler. Divide them among four flameproof soup bowls and sprinkle with the cheese. Pour the soup into the bowls and slide the bowls under the broiler, close to the heat source; broil just long enough to melt and lightly brown the cheese. Serve immediately, garnished with parsley sprigs, if desired. |
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400 Best-Ever Soups Over 400 mouthwatering recipes for soups, broths, chowders, bisques, consomm?s, gumbos and laksas Superbly illustrated with over 1600 specially commissioned photographs Features dishes from all over the world, including Irish Bacon Broth, Scottish Cullen Skink, Spanish Gazpacho, Hungarian Cherry Soup, Thai Pumpkin, Prawn and Coconut Soup, and Japanese Soba Noodles in Hot Soup with Tempura Includes a complete guide to ingredients and how to use them, and step-by-step instructions for making your own delicious stocks and creative garnishes Includes complete nutritional information for every recipe |
 
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