The Unicorn Cooks brings the recipe of French Onion Soup. Onions, slowly cooked till deep brown and caramelized, give this basic its distinctive taste. Nice for a celebration, this recipe is well doubled; merely prepare dinner the onions in two skillets.
4 tablespoons butter or margarine
6 medium onions, thinly sliced
1⁄4 teaspoon salt
4 cups water
1 can (14 1⁄ 2 ounces) beef broth or
1 3⁄4 cups Brown Beef Inventory
1⁄4 teaspoon dried thyme
4 diagonal slices (1⁄ 2 inch thick) French bread
4 ounces Gruyère or Swiss cheese, shredded (1 cup)
1. In nonstick 12-inch skillet, soften butter over medium-low warmth. Add onions and salt and prepare dinner, stirring
sometimes, till onions are very tender and start to caramelize, about 45 minutes. Scale back
warmth to low and prepare dinner, stirring continuously, till onions are deep golden brown,
about quarter-hour longer.
2. Switch onions to 5-quart Dutch oven. Add 1/2 cup water to identical skillet and warmth to boiling, stirring
till browned bits are loosened from backside of skillet. Add to onions in Dutch oven. Add remaining 3
1⁄ 2 cups water, broth, and thyme to onions and warmth to boiling over excessive warmth. Scale back warmth and simmer half-hour.
3. Preheat oven to 450°F. Organize bread slices on cookie sheet and bake till calmly toasted, about 5
minutes. Place 4 ovenproof bowls in jelly-roll pan for simpler dealing with. Spoon soup evenly into bowls and high with toasted bread, barely urgent bread into soup. Sprinkle Gruyère evenly on high. Bake till cheese has melted and begins to brown, 12 to fifteen minutes. Makes about 5 cups or 4 first-course servings.