French Onion Soup
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| Best ever |
Ingredients
| 4 | ONIONS PEELED AND THINLY SLICED | | 2 | TABLESPOONS BACON FAT | | 1 cup | WHITE WINE | | 1-1/2 | LITERS BEEF STOCK | | 1 cup | CROUTONS | | 1 cup | GRATED SWISS CHEESE | | TEASPOON SALT | | PINCH PEPPER | | 1TEASPOON FLOUR | | 1 | TABLESPOON CALVADOS (apple brandy) |
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Instructions
IN A 4 QUART STAINLESS STEEL POT ADD BACON FAT AND ONION, SAUTE AT MEDIUM LOW HEAT UNTIL ONIONS CARAMELIZED OR GOLDEN BROWN, ABOUT 30 MIN..
ADD WHITE WINE TO DE-GLAZE.
ADD FLOUR, COOK OUT FLOUR.
ONCE INCORPORATED
ADD BEEF STOCK, SALT AND PEPPER.
REDUCE TO HALF TASTE AND ADJUST FLAVOURS
LADLE INTO FRENCH ONION SOUP BOWLS, TOP WITH CROUTONS, AND CHEESE, BROIL TILL GOLDEN BROWN.
REMOVE
ADD CALVADOS (optional0
Author's Comments
THIS RECIPE I LEARNED FROM JEAN-PIERRE GILLET WHO IS ORIGINALLY FROM BRITTANY FRANCE, HIS RECIPE FOR FRENCH ONION SOUP USES VEAL STOCK, MAKING IT EXTRA SPECIAL.
CALVADOS IS AN ADDED EXTRA TO ENHANCE THIS FABULOUS SOUP
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