greatcook
01-24-2005, 09:25 AM
Am a big fan of onion soup-especially with winter weather-but had to share my recipe-delicious if you have the time-and also a version from Trader Joe's that I have found close to the real thing. It's in the frozen section-and I believe they also have a cream of asparagus and mushroom version (anyone tried those). Was just thinking about since they were all out this weekend :(
Here's my yummy recipe as well from Sur La Table-I use red onions instead of white onions:)
Ingredients:
6 Large white onions -- thinly sliced
1/4 Cup butter
1 Tsp. sugar
2 Tbs. Dijon mustard
6 Cups beef stock
1/4 Cup cognac
Toasted French bread
Grated Gruye`re cheese
Freshly ground pepper
Peel and slice onions thinly. Melt butter in large saucepan, add onions
and saute tin6l soft and translucent.
Add sugar and cook over low heat until caramelized. Stir in Dijon
mustard. Add cognac and flame. Add
beef stock gradually until soup begins to boil. Stir constantly. Lower
heat and cover pan. Simmer gently for one
hour. Ladle soup into individual bowls. Float toast on top of each
serving. Cover generously with grated cheese.
Season with freshly ground pepper. Broil until cheese is melted.
Bon appetit.
Here's my yummy recipe as well from Sur La Table-I use red onions instead of white onions:)
Ingredients:
6 Large white onions -- thinly sliced
1/4 Cup butter
1 Tsp. sugar
2 Tbs. Dijon mustard
6 Cups beef stock
1/4 Cup cognac
Toasted French bread
Grated Gruye`re cheese
Freshly ground pepper
Peel and slice onions thinly. Melt butter in large saucepan, add onions
and saute tin6l soft and translucent.
Add sugar and cook over low heat until caramelized. Stir in Dijon
mustard. Add cognac and flame. Add
beef stock gradually until soup begins to boil. Stir constantly. Lower
heat and cover pan. Simmer gently for one
hour. Ladle soup into individual bowls. Float toast on top of each
serving. Cover generously with grated cheese.
Season with freshly ground pepper. Broil until cheese is melted.
Bon appetit.