French Onion Soup with Browned Garlic
Description
Submitted by: C. Coffey
Ingredients
At a glance
Simon Pearce Bakeware Recipes
Brookfield Cassoulet
1 cup dry sherry
3 onions, thinly sliced
7 cloves garlic, minced
1 tbsp. whole wheat flour
4 cups beef broth
1/2 tsp. ground black pepper
salt to taste
5 slices of Swiss cheese
3 onions, thinly sliced
7 cloves garlic, minced
1 tbsp. whole wheat flour
4 cups beef broth
1/2 tsp. ground black pepper
salt to taste
5 slices of Swiss cheese
Methods/steps
In a large, heavy stockpot over medium heat, cook sherry until bubbling. Add the onions, and reduce heat to medium. Cook onions slowly, stirring frequently, for at least 20 minutes, until they begin to form a paste.
Stir in the garlic and continue to cook for 5 to 10 minutes, until garlic begins to look brown.
Stir in flour and cook for 2 minutes. Pour in broth and bring to a boil. Reduce heat and simmer for 20 minutes. Season with pepper and salt.
Ladle soup into Cassoulet and top with slices of Swiss cheese. Broil until gold and bubbly.
Stir in the garlic and continue to cook for 5 to 10 minutes, until garlic begins to look brown.
Stir in flour and cook for 2 minutes. Pour in broth and bring to a boil. Reduce heat and simmer for 20 minutes. Season with pepper and salt.
Ladle soup into Cassoulet and top with slices of Swiss cheese. Broil until gold and bubbly.
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