French Onion Soup (great Chefs) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Oil,
2 medium: Onions,
1/2 tsp: Thyme,
2: Bay leaves,
Salt, to taste
Pepper, white, to taste
1 quart: Stock, chicken
6 slice: Bread, French, toasted
3 cup: Cheese, Gruyere, grated
Heat oil in a skillet and add the onions. Cook and toss until,
Directions:
clear.
Add thyme and bay leaves. Cook until the onions turn light
brown.
Add the chicken stock and simmer for 20 minutes.
Add salt and pepper to the soup to taste.
Pour into bowls, add croutons and top with cheese. Run under hot
broiler until the cheese melts and begins to turn brown.
(Hint: The better the cheese the better the soup. And the better
cheeses are the ones that run over the side of the bowl and "crisp"
up into a tasty treat all by itself.)
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Gerard Crozier, Croziers Restaurant, New Orleans
Source from luhu.jp
Add thyme and bay leaves. Cook until the onions turn light
brown.
Add the chicken stock and simmer for 20 minutes.
Add salt and pepper to the soup to taste.
Pour into bowls, add croutons and top with cheese. Run under hot
broiler until the cheese melts and begins to turn brown.
(Hint: The better the cheese the better the soup. And the better
cheeses are the ones that run over the side of the bowl and "crisp"
up into a tasty treat all by itself.)
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Gerard Crozier, Croziers Restaurant, New Orleans
Source from luhu.jp