Is this going to be a Brunch? If so, don't forget the crepes and Brioche! Escargot anyone? And Brie! Don't forget the Brie!
Here's my Bride's French Onion Soup recipe. Best I've ever had! GRAMMY’S FRENCH ONION SOUP
3 Tablespoons butter
2 Tablespoons oil
6 cups thinly sliced yellow onions (2 lbs.)
1 teaspoon salt
½ teaspoon sugar
3 Tablespoons flour
7 (14 oz) cans of beef broth
1 cup red wine
2 bay leaves
1 teaspoon sage (dried)
Salt & Pepper to taste
Up to 1 Tablespoon instant beef bouillon granules if you want a stronger beefy taste
Choice of cheese – gruyere, provolone, parmesan, etc
Croutons or French bread slices Directions
Melt butter with oil in heavy 6 qt. pan. Add onions & stir. Cover pan & cook over moderately low heat for 15 – 20 minutes, stirring occasionally until onions are tender & translucent. Uncover pan, raise heat to moderately hot, stir in salt & sugar. Cook 30 minutes, stirring frequently until onions are rich brown color. Do not let them burn.
Lower heat to moderate, stir in flour. Add a bit more butter if flour doesn’t stir into a paste with the onions. Cook slowly stirring constantly for 2 minutes to brown the flour lightly.
Slowly pour in about a cup of hot broth stirring to make sure it blends well. Add remaining broth & wine, bay leaves, sage and bring to a simmer. Simmer for 30 minutes.
Season to taste with salt, pepper, and instant bouillon.
If not serving immediately, let uncovered & reheat when ready. Cover to refrigerate. Serving Suggestions
Float bread & top with cheese. Bake @ 350 until cheese bubbles & slightly brown (about 5-10 minutes).
Watch carefully so it doesn’t burn.
Another way to serve is to ladle it into oven proof bowls & add cheese. Top with circle of puff pastry dough big enough to fit over the top of bowl. Press the pastry down around the bowl to seal it tight. Cut 1 small slit in the top. Bake @ 450 for 15 minutes – until top is puffed & golden brown. Serve immediately.
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