Patience and time are very
important factors in the proper preparation of this intensely
flavorful soup.
Superior
French Onion Soup
4 tablespoons butter
2 large yellow onions, thinly sliced
8 cups water
2 1/2 tablespoons beef base or bouillon granules
2 teaspoons chicken base or bouillon granules
1/2 cup dry white wine
1 tablespoon Worcestershire sauce
1 stalk celery, halved
2 large bay leaves
4 sourdough bread slices, toasted
1 cup shredded shredded Swiss cheese or Gruyere
Step 1: Melt butter in
large, heavy cooking pot. Add the onions and slowly cook, stirring
occasionally, over low heat until onions have turned deep golden
in color. This should take 1 1/2 to 2 hours. Do not rush this
process, cooking the onions faster may cause them to have a bitter
flavor, rather than the yummy caramelized flavor only obtained
through patience.
Step 2: Once the onions
have reached the "perfect" color, add the water, beef
and chicken bases, white wine, Worcestershire sauce, celery and
bay leaves. Bring to a boil; cover and reduce heat. Simmer for
45 minutes. Remove the celery and bay leaves.
Step 3: Preheat oven broiler.
To serve soup. Ladle soup into oven-proof bowls. Top each bowl
with a slice of toast and grated cheese. Broil until cheese melts
and bubbles. Serve immediately.
Makes 4 servings.
Nutrition Facts (per serving):
365.3 calories; 53% calories from fat; 21.9g total fat; 61.0mg
cholesterol; 608.8mg sodium; 238.5mg potassium; 25.5g carbohydrates;
2.0g fiber; 3.3g sugar; 23.5g net carbs; 12.7g protein.
