2 large onions, I used a red and a yellow onion. 1 loaf of French bread. 1/4 cup of crispy onions. Melt the butter in a heavy duty pot about 2 quarts in sizeSlice off the tops and bottoms of the onion, cut in half and then in slicesAdd to the butter stir to cover, reduce heat and cook for 45 minutes, stirring every 15 minutes or so while the onions are caramelizing slice the entire loaf of bread into 1-2 inch cubes and set aside. After 30 minutes add the sliced celery and cook for the last 15 minutes with the onions After 45 minutes add flour and cook for five minutesPreheat the oven to 350 degreesStir in the beef broth and the coffee, if using, and cook for 10 minutes on medium heatPour the soup into a 9X13 baking dish Top with all the bread chunks press down into the soup to make them all fitCover with the shredded Swiss cheese and the crispy onionsBake for 15 minutes or until the top is crispy and brownedServe on plates or in bowls, it's thicker than soup, really a casserole with gooey bread and cheesy topside 1/4 cup of butter. 2 large onions, I used a red and a yellow onion. 1 loaf of French bread. 1/4 cup of crispy onions
However, if you really wish to cook this Frenchonion soup, please read my post in details, you will see that you can actually cook this without a written recipe as I have fully illustrated the cooking process very thoroughly to you
Remove the ultrablade and replace with the mixer blade. To celebrate France’s National Day, Bastille Day, the good folks at Tefal sent me a bunch of ingredients to create a French inspired dish with my Cuisine Companion
vegeTARAian — Sharing vegetarian experiences. Something for everyone!
Pair these steak sandwiches with smoked cheddar and caramelized onionswith your favorite beer. That's why we're loving cookbook author Rachael Lane's Great Pub Food, a tome packed with all things beefy, cheesy, fried, salty and otherwise perfect for the bar-frequenter
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