FRENCH ONION SOUP
3 recipes
1/4 cup (1/2 stick) butter
6 onions (about 3 pounds), sliced
6 garlic cloves, sliced
1/2 cup dry white wine
3 cups canned low-salt chicken broth
3 cups canned beef broth
1 teaspoon Dijon mustard
4 sourdough bread slices, toasted
1 cup grated Swiss cheese
1/2 cup grated Parmesan
Melt butter in heavy large saucepan over medium heat. Add onions
and garlic and sauté until very tender
and brown, about 45 minutes. Add wine and simmer until reduced
to glaze, about 3 minutes. Stir in
chicken broth, beef broth and mustard. Simmer 20 minutes. Season
to taste with salt and pepper. (Can
be prepared 1 day ahead. Refrigerate. Return soup to simmer before
continuing.)
Preheat broiler. Ladle soup into broilerproof bowls. Top each
with slice of toast and grated cheeses. Broil
until cheeses melt and bubble.
4 Servings
Bon Appétit
May 1991
3 tablespoons bacon drippings or oil
2 pounds beef, cut in cubes
1/4 cup flour
1/4 teaspoon black pepper
2 cups canned tomatoes
1 1/2 cups black coffee, water or beef broth
1 large onion, coarsely chopped
2 large potatoes, pared and cut in chunks
3 carrots, scraped and sliced
1 1/2 teaspoons salt
Heat bacon drippings in large heavy pot. Dredge beef cubes in flour mixed with pepper. Add to hot bacon drippings and brown. Add tomatoes, coffee and onions, cover and cook 1 1/2 hours over low heat. Add potatoes, carrots and salt; cover and cook until tender. Serve with cornbread and hot pepper sauce.
2 Ibs. quality Beef cubed, floured and seasoned with salt &
pepper
2-3 T Olive Oil
2 cloves Garlic, minced
2 cups Water with 2 Knorr's Chicken Bouillon cubes, dissolved,
plus 2 cups boiling Water
1/4 cup Soy Sauce (or substitute Bragg Liquid Aminos)
2 Bay leaves
1/2 to 1 t Basil, crushed
1/2 to 1 t Thyme, crushed
1/2 to 1 t Marjoram, crushed
Pinch of Tarragon
1 cup Cabernet Sauvignon
1 lb Baby Carrots
3 cups Red Potatoes, cubed
2 cups Celery, chopped
1 medium Onion, chopped
2 cups small Button Mushrooms
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