Au Pied De Cochon Re (French Onion Soup)
- 2 tb (1/4 stick) unsalted butter
- 1/4 c Vegetable oil
- 3 1/2 lb Onions, thinly sliced
- 2 c Dry wine
- 6 c Chicken stock or canned
- Low-salt broth
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12 1/2-inch thick French Bread
Baguette slices, toasted
1 c Gruye're Cheese (about 4 oz)
Melt butter with oil in heavy large pot over medium heat. Add onions, cover
and cook until lightly colored, stirring occasionally, about 45 minutes.
Add wine and bring to boil, scraping up any browned bits. Cook 5 minutes.
Add browned bits. Cook 5 minutes. Add stock and bring to simmer. Simmer
uncovered 1-1/2 hours. Season to taste with salt and pepper. (Can be
prepared 1 day ahead. Cover and refrigerate. Bring to simmer before
continuing.)
Preheat broiler. Ladle soup into boilerproof bowls. Top with slices of
toasted French bread. Sprinkle with grated Gruyere cheese. Broil until
cheese melts. Serve immediately.
SOURCE: Bon Appetit Favorite Restaurant Recipes Volume II
Shared by Cate Vanicek
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
12 1/2-inch thick French Bread
Baguette slices, toasted
1 c Gruye're Cheese (about 4 oz)
Melt butter with oil in heavy large pot over medium heat. Add onions, cover
and cook until lightly colored, stirring occasionally, about 45 minutes.
Add wine and bring to boil, scraping up any browned bits. Cook 5 minutes.
Add browned bits. Cook 5 minutes. Add stock and bring to simmer. Simmer
uncovered 1-1/2 hours. Season to taste with salt and pepper. (Can be
prepared 1 day ahead. Cover and refrigerate. Bring to simmer before
continuing.)
Preheat broiler. Ladle soup into boilerproof bowls. Top with slices of
toasted French bread. Sprinkle with grated Gruyere cheese. Broil until
cheese melts. Serve immediately.
SOURCE: Bon Appetit Favorite Restaurant Recipes Volume II
Shared by Cate Vanicek
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
