French Onion Soup
Posted
Wed, 01/16/13
Wonderfully satisfying on a cold winter's day:
French Onion Soup (Soupe a L'Oignon Gratinee)
1/2 cube butter
Melt butter in a wok or cooking pot. Add sliced onions; cook and stir in butter for about ten minutes, or until tender. Pour beef broth and water over onions; stir. Add soy and Worcestershire sauces; stir. Bring mixture to a boil. Lower heat to simmer; cook another ten minutes, stirring frequently. Butter French bread or biscuit halves and broil in oven until they are toasted. Pour soup contents into four bowls (split four ways). Place a piece of French bread or biscuit in each bowl. Split the mozzarella cheese into four equal piles and place into each bowl. Sprinkle Parmesan cheese into each bowl. Push the cheese and bread into the soup mixture and let stand for a moment to melt the cheese. Serve at once. Note: Leftover portions can be covered and refrigerated for another day. To reheat, keep covered and warm in the microwave.
The recipe is an original from Jackie Labrecque-Daigle, my mother's first cousin. Both women were born and raised together in Timmins, Ontario, Canada.
I have so many great recipes from both of them.
Enjoy!
Tags: Canada;
Food Photos;
Soups & Stews
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