It's snowy and a great day for French onion soup for dinner tonight.
The French bread is shaped and in the 'fridge.
I just followed a recipe we had in a Fleischman's yeast cookbook. Here it is: http://www.breadworld.com/Recipe.aspx?id=121.
The French onion soup will be out of an old The Joy of Cooking I have from the mid-1980s, rather than the 75th anniversary edition I bought last year. It is just a simple, basic recipe. No wine in it, too, as Coolchick doesn't like it.
Bought her compte cheese for it, as that's what she had on it in France.
Here is the recipe. I don't take the onions all the way to caramelized, just to the point that a lot of the moisture has been driven out of them.
Adapted from Joy of Cooking.
10 c. sliced onions (or more)
6 tbsp. butter or margarine
12 c. beef broth
1/2 teaspoon ground black pepper
Cheese (mozzarella, Compte, or Gruyere)
Sauté onions in a large pot until soft and translucent. Add beef broth and pepper. Bring to boil, and simmer for 1/2 hour to rehydrate onions with broth. Slice bread into thick pieces, enough to completely cover each serving. Toast bread very well. Add soup to crocks, allowing room for bread. Float slices bread in each crock. Generously lay cheese slices across bread to edge of crocks. Cheese should be resting on the edge of crocks so that it floats on the bread and does not sink (this also gives the cheese that you can peel off the sides). Place under broiler until cheese is melted and browns a little. Enjoy!
Swanson sells beef broth in 1-qt. cardboard cartons. Three cartons is 12 cups. http://www.swansonbroth.com/pr...10881.
College Inn sells 48-oz. cans of beef broth, too:
Onion soup crocks are readily available: http://www.kitchenkapers.com/aconsoupcroc.html.
Conté is a French Gruyère-like, which is a region in Switzerland. It is available at Vin Bin in Marlborough, MA.
Modified by Cooper at 8:55 AM 1-28-2008