FRENCH ONION SOUP

FRENCH ONION SOUP

4 tbsp butter

2 Tbsp veg oil

2 1/2 lb onions thinly sliced

1 tsp salt

3 Tbsp flour

5 cans beef stock or mix beef and chicken stock  (or can make stock from bullion)

Preheat oven to 325

in heavy 4-5 quart soup kettle, melt butter with oil over moderate heat.

stir in onions and salt and cook uncovered, over low heat till onions are rick and golden brown.  30-45 minutes. (caramelized onions)

Sprinkle flour over onions, cook and stir for 3 minutes. Remove from heat.. in separate sauce pan bring stock to a simmer.

Then stir ingot stock into the onions.

Return to low fire. Cook partially covered for 30-40 minutes. occasionally skimming off fat.

Taste for seasoning and add salt and pepper if needed.

To make Croutes:

12-16  (1 inch) slices French or Italian bread

2 tsp olive oil

1 garlic clove, cut

2 cups grated imported Swiss Cheese or 1 cup swiss and 1 cup Gryere, either mixed with freshly grated parmesan cheese for maximum results.

While the soup cooks make the croutes

Preheat oven to 325

spread the slices of bread in one layer on baking sheet and bake for 15 minutes.

With a pastry brush lightly brush both sides of each slice with olive oil

then turn the slices over and bake for another 15 minutes, or till the bread is completely dry and lightly browned.

Rub each slice with the cut garlic clove and set aside.

Now increase oven temperature to 375 ladle the soup into oven proof tureen or individual soup bowls.

top with croutes:  and spread the grated cheese heavily over top

The secret is to make it thick

Sprinkle with a few drops of olive oil.

Bake for 10-20 minutes or till the cheese has melted, the slide the soup under a hot broiler for a minute or two to brown the top. Serve  and enjoy