Baked French Onion Veggies
INGREDIENTS:
3 tb Butter
1 tb Oil
3 lb Onion; sliced very thinly
1 ts Salt
1 ts White sugar
3 tb Flour
4 cn Beef consomme
4 cn Water
2 c Dry red wine
1 Bay leaf
1 ts Sage
1 Sliced french bread; toasted
1 Mozzarella cheese; shredded
1 Parmesan cheese; shredded
3 tb Butter
1 tb Oil
3 lb Onion; sliced very thinly
1 ts Salt
1 ts White sugar
3 tb Flour
4 cn Beef consomme
4 cn Water
2 c Dry red wine
1 Bay leaf
1 ts Sage
1 Sliced french bread; toasted
1 Mozzarella cheese; shredded
1 Parmesan cheese; shredded
Melt butter with oil in large soup pot -
add sliced onions and stir to coat ~ cover pot and cook
over moderately low heat for 15 -
20 minutes -
stirring occasionally until onions are tender and translucent. Uncover pot and
raise heat to moderately high -
stir in salt and sugar (sugar
carmelizes and helps onions to brown) -
cook about 30 minutes -
stirring frequently until onions have turned an even deep golden
brown. Lower heat to moderate -
stir in flour and add a bit more
butter if flour does not absorb into a paste with the onions. Cook
slowly, stirring constantly for 12 minutes to brown flour lightly. Remove from heat -
pour about 1 cup of warmed consomme into
onion/flour mixture to blend flour and consomme -
add rest of
consomme, water, wine, bay leaf and sage -
bring to a simmer. Simmer
slowly for 30 -
40 minutes. If you are not serving right away, let cool, uncovered, then cover and
refrigerate. Reheat when ready to serve -
place in ovenproof soup
bowls -
top with a slice of toasted french bread, shredded mozzarella
cheese and parmesan cheese. Place under broiler to melt cheeses until
bubbly.
add sliced onions and stir to coat ~ cover pot and cook
over moderately low heat for 15 -
20 minutes -
stirring occasionally until onions are tender and translucent. Uncover pot and
raise heat to moderately high -
stir in salt and sugar (sugar
carmelizes and helps onions to brown) -
cook about 30 minutes -
stirring frequently until onions have turned an even deep golden
brown. Lower heat to moderate -
stir in flour and add a bit more
butter if flour does not absorb into a paste with the onions. Cook
slowly, stirring constantly for 12 minutes to brown flour lightly. Remove from heat -
pour about 1 cup of warmed consomme into
onion/flour mixture to blend flour and consomme -
add rest of
consomme, water, wine, bay leaf and sage -
bring to a simmer. Simmer
slowly for 30 -
40 minutes. If you are not serving right away, let cool, uncovered, then cover and
refrigerate. Reheat when ready to serve -
place in ovenproof soup
bowls -
top with a slice of toasted french bread, shredded mozzarella
cheese and parmesan cheese. Place under broiler to melt cheeses until
bubbly.