Soups
and Vegetables:
Rich
French Onion Soup
from
To
Market, To Market...
A
Collection of Kentucky Recipes
INGREDIENTS:
4
Tablespoons butter
2
Tablespoons olive oil
3
pounds yellow onions, thinly sliced
1
teaspoon salt
3
Tablespoons flour
8
cans (10-3/4 ounces each) chicken broth (about 84 ounces)
1
cup water
2
beef bouillon cubes
TO
PREPARE:
1.
Melt butter in oil in heavy 4 to 5-quart saucepan over moderate heat.
2.
Add onions; sprinkle with salt. Mix well. Cook uncovered over
low heat, stirring occasionally, until onions are golden brown (approximately
2 hours).
3.
Sprinkle with flour; stir and cook another 2 to 3 minutes.
4.
Add hot broth, water and bouillon cubes. Bring to a boil, reduce
heat, simmer, partially covered, 30 to 40 minutes.
5.
Skim off fat occasionally. Taste for seasoning.
6.
Rub garlic on each side of bread, then brush with olive oil. Lightly
toast bread.
7.
Pour soup into individual crock pots. Float bread slices on top of
soup, and cover with desired amount of cheese. Place in oven; bake
20 minutes until cheese is melted and soup bubbly.
Hint:
Amounts of both liquid and onions may be varied to taste.
SERVES:
12
Copyright 1984 The Junior
League of Owensboro, Kentucky, Inc. All rights reserved.
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Market, To Market, visit the Junior
League of Owensboro web site or call the Junior League of Owensboro,
Kentucky at (270) 683-1430 or order by mail at P.O. Box 723, Owensboro,
KY 42302-0723. The cost is $18.00 plus $2.00 shipping/handling (Kentucky
residents should add 6% sales tax).
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Inc. is an organization of women committed to promoting voluntarism and
to improving the community through the effective action and leadership
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Money
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