• 6/27 National Onion Day 3

    From Dave Drum@1:3634/12 to All on Wed Jun 26 16:28:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: N.Y.T. French Onion Soup
    Categories: Vegetables, Wine, Breads, Beef, Cheese
    Yield: 5 Dervings

    3 tb Unsalted butter
    3 lb Onions; peeled, thin sliced
    1/2 ts Salt; more to taste
    2 qt (8 cups) beef stock
    1 c Dry white wine
    1 tb Dry sherry
    1 tb All-purpose flour
    1/2 ts Black pepper; or more
    French bread in 8 to 12 1/2"
    - slices
    1 1/2 c Grated Gruyère cheese

    Melt butter in a heavy Dutch oven over medium heat. Add
    onions and 1/2 teaspoon salt, stir and cover, letting
    onions soften for 5 minutes. Remove lid and let onions
    caramelize until golden brown over medium heat, stirring
    occasionally. Adjust heat if onions are browning too
    quickly. The caramelization process may take 45 to 60
    minutes.

    Meanwhile, warm broth in a saucepan over low heat.

    Once onions are caramelized, add wine and sherry to the
    pot and allow mixture to come to boil. Stir in flour and
    let thicken for a minute or two.

    Slowly add warm broth, 1/4 teaspoon salt and the pepper
    to the onion mixture and boil uncovered for 10 minutes.
    Add more salt and pepper to taste.

    Heat the broiler, and arrange individual ovenproof
    casseroles on a baking sheet. Ladle soup into
    casseroles, and cover top with bread slices. Sprinkle
    each casserole generously with Gruyère. Broil for a
    minute or two, watching carefully, until cheese melts
    and browns. Serve immediately.

    UDD NOTES: If you don't have "oven-proof" bowls, toast
    the bread slices w/cheese on top in a toaster oven and
    ladle the soup into regular bowls and place toasted
    cheese bread atop. Also, instead of adding the sherry
    while cooking - add a TB to each bowl just before the
    broiling.

    By Sara Bonisteel

    YIELD: 4 to 6 servings

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Kitchen

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