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| Theatre Marginy |
Le Bonne French Onion Soup
Ingredients
- 3 tablespoon unsalted butter
- 1 1/2 pounds (approximately 4 large) sweet Bermuda or Spanish onions, peeled and thinly sliced
- 1 teaspoon granulated sugar
- 1 cup dry white wine
- 2 quarts (8 cup) beef broth, preferably homemade
- 2 ribs celery with leaves, each cut in half
- Salt to taste (depending upon the saltiness of the broth and the cheese)
- Black pepper to taste
- 1/4 cup dry Fino sherry
- 4 (1/4-inch thick) slices baguette (French bread)
- 1/4 cup coarsely grated Emmenthal or Gruyere cheese
note the poster framed in the window
Instructions
Prepare onion mixture:. Cook onions and sugar in butter over low heat until onions are lightly caramelized (about 20 - 30 minutes).
. Add wine. Increase flame to medium and cook until wine is reduced by half (about 5 minutes).
. Add broth, celery, salt, and pepper. Bring to boil over high flame.
. Reduce heat to low, partially cover, and simmer for approximately 40 minutes.
. Remove celery; discard it.
. Add sherry; simmer 5 minutes longer.
-- Prepare baguette-topped soup:
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| Voila |
. Preheat oven to 375 degrees F.
. Lightly toast each slice of baguette. Set aside.
. Place soup bowls on jelly roll pan or cookie sheet.
. Put jelly roll pan or cookie sheet (containing empty soup bowls) on center shelf of oven.
. Pull out shelf (so that you can fill the soup bowls).
. Ladle soup into 4 individual oven-proof soup bowls.
. Top each soup-filled bowl with one toasted slice of baguette.. Sprinkle 1 tablespoon cheese over top of each bowl.
. Push back oven shelf.
. Heat until cheese melts and bubbles (approximately 5 - 6 minutes).