Onion Soup French Style
- Jocelyne-Lalonde-Senecal
Onion Soup French Style
The following recipe comes from my mothers traditional French and French Canadian recipes.
5 or 6 medium onions
¼ C butter or margarine
2 Tbsp vegetable oil
1 quart beef stock or 2 10 oz cans condensed beef bouillon plus 2 cans water
Salt and pepper to taste
Toasted French bread
1 C grated sharp cheese (cheddar, parmesan or mozzarella)
Peel and thinly slice onions, then separate into rings. Heat butter and oil together in a skillet over low heat. Add onions and cover. Cook gently until transparent. Stir from time to time so that the rings cook evenly. For a darker soup, increase heat for 2 to 3 minutes and let the rings brown. Add beef stock and cover. Bring to a boil slowly and taste for seasoning.
Meanwhile, toast thin slices of bread in oven to make it dry out. Pour hot soup into individual heat-proof bowls arranged in a shallow roast pan and top each with a toasted slice of bread. Sprinkle generously with cheese and broil until cheese melts.
Serve at once. Makes 5 to 6 servings.