Amazon.com Widgets
RecipesNow.com
Subscribe to our FREE eMail Newsletter!   See the HTML Version of
the Latest NewsLetter!
First Name: eMail:
  HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Home : Appetizers : Soups : French Onion Soup with Gruyere Croutons

Makes 4 Servings
Save To My Favorites Save to Recipe Box!
Rate This! Rate This Item!
Review It Write A Review!
Send to a friend! Send To A Friend!
Printer Friendly Version Print It Out!
Report A Bad Link! Report A Bad Link!
Share On Facebook
Share On Twitter
French Onion Soup with Gruyere Croutons

Contributed by: News Canada

The Perfect Complement

French Onion Soup with Gruyere Croutonst
(NC) - The origin of onion soup is rooted in two legends. The first story credits its origin with King Louis XV of France who returned late one night to his hunting lodge, and all that was on hand were onions, butter and champagne. He mixed them together and created the first French Onion Soup. Another legend states that decades ago, farmers in Les Halles, the old market place of Paris, would sip on huge mugs of boiling onion soup to keep warm while setting up for the mornings activities.

The perfect complement to any meal or by itself, this popular flavourful broth with zesty sautéed onions is topped with melted Gruyere cheese for a truly wonderful taste experience.

Ingredients:

  • 3 tbsp (45 mL) butter or margarine
  • 4 large Spanish onions, thinly sliced
  • 2 tsp (125 mL) all-purpose flour
  • 1 carton (900 mL) Knorr Beef Broth
  • 1/2 cup (125 mL) white wine
  • 1 bay leaf
  • 1/4 tsp (1 mL) brandy
  • 4 1/2 inch (1 cm) thick slices of French bread, toasted
  • 1 1/2 cups (375 mL) Gruyere cheese

Directions:

In large saucepan, melt butter and sauté onions on medium heat, stirring frequently 35-40 minutes, until golden brown. Add flour, and cook while stirring for 1-2 minutes. Stir in white wine, Knorr Beef Broth and bay leaf, scraping up any bits stuck to the bottom of the pan. Bring to a boil, reduce heat and simmer covered for 15 minutes. Remove bay leaf. Stir in brandy, season to taste with salt and pepper.

Preheat broiler. Ladle soup evenly into 4 broiler proof bowls. Top each bowl with a slice of toasted bread and grated cheese. Place on baking sheet about 4"-5" (10-13 cm) from heat source and broil until cheese melts and bubbles.

Serving Size: Makes 4 Servings


 Search
 Categories
 Featured

 Links
 • Send an eCard
 • Play Games
 • Take a Poll
 • WebMaster$!
 • Contact WebAdmin!


More search options
HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Shop4WebHost.com All material copyright © 2001 - 2016 Link To Us RSS Feeds PlugBoard Privacy Policy EBORecipes.com





Free Craft & Gift Banner Advertising by Craft Site Medic