This easy and delicious soup has been a star at the Kimball Museum in Fort Worth, Texas for as long as I can remember. You can fix it at home, grab a corner table with a checkered tablecloth, put a beret on your head, and you will be transported to a French bistro. Bon Appetit!
French Onion Soup
- 6 cups thinly sliced onions
- ¼ cup butter
- 2 Tablespoons butter (for toast)
- 5 cups beef stock
- 3-4 oz. red or white wine (optional)
- 6 thick slices French bread
- 1 ½ cups grated Swiss cheese (six ounces)
- Cook the sliced onions in ¼ cup butter over low heat, stirring frequently until they are golden brown. This will take about 30 minutes.
- Sprinkle with a little flour, and when this is well blended, gradually add the beef stock.
- Bring the soup to a boil, stirring constantly.
- Lower heat and simmer for 20-30 minutes.
- Add the wine at the last, if you like, and taste for seasoning.
- Butter the bread and toast it under the broiler or in a hot skillet.
- To serve the soup gratin, put the soup in ovenproof bowls then add the toasted bread.
- Top with grated Swiss cheese and broil until the cheese begins to brown.
- Cook the onions slowly over low heat
- Use a hearty beef stock