French Onion Soup - Jarlsberg Il Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
1/4 cup: butter, light,
1 tablespoon: fructose,
1 cup: wine, white zinfandel,
1/2 teaspoon: pepper, ground, fresh,
8 oz: jarlsberg cheese, sliced,
1: paprika,
4 large: onions, spanish or,
8 medium: onions, vidalia,
1 tablespoon: flour,
3 can: beef broth,
1: bread, french, dried,
1 cup: parmesan cheese, grated,
1 cup: swiss cheese, grated,
Directions:
In a large, heavy dutch oven melt the light butter slowly. When
melted, add the sliced onions, and fructose (normal table sugar may
be used if desired.) Cover, and cook - stirring often - until the
onions are tender but colorless.
Take the top off the pan, turn the heat up to high - then cook
the onions until the sugar caramalizes on them turning them a golden
caramel color.
Stir in the flour and make a roux. Blend well and cook over
medium heat for three minutes until the starchy flavor of the flour
is cooked out.
Carefully add the wine and pepper to the onions with stirring
over high heat until the mixture comes to a boil and thickens.
Pour in the beef broth and bring to a boil. When the soup
begins to boil, cover, reduce heat - and simmer for twenty minutes so
the flavors have time to blend.
To prepare for table, ladle the soup into small fire proof
crocks or broiler safe bowls. Float slices of dried French bread in
the bowls then add a 1/4 c of each of the grated cheeses topping it
all off with a slice of Jarlsberg cheese. Let the slices overlap the
sides of the bowl slightly the toasted cheese that runs over the side
is a delicacy for most french onion soup lovers!
Place the crocks under your broiler and watch carefully as the
cheese on top melts, bubbles and begins to turn a rich dark brown on
top of the bubbles.
When you see the bubbles browing - your done. Enjoy!
From: Rob Stewart Date: 08-02-94
Posted by Loren Martin, Cyberealm BBS Watertown, NY 315-786-1120 In
ILink Cuisine Conference
Yield: 6 servings
Source from luhu.jp
melted, add the sliced onions, and fructose (normal table sugar may
be used if desired.) Cover, and cook - stirring often - until the
onions are tender but colorless.
Take the top off the pan, turn the heat up to high - then cook
the onions until the sugar caramalizes on them turning them a golden
caramel color.
Stir in the flour and make a roux. Blend well and cook over
medium heat for three minutes until the starchy flavor of the flour
is cooked out.
Carefully add the wine and pepper to the onions with stirring
over high heat until the mixture comes to a boil and thickens.
Pour in the beef broth and bring to a boil. When the soup
begins to boil, cover, reduce heat - and simmer for twenty minutes so
the flavors have time to blend.
To prepare for table, ladle the soup into small fire proof
crocks or broiler safe bowls. Float slices of dried French bread in
the bowls then add a 1/4 c of each of the grated cheeses topping it
all off with a slice of Jarlsberg cheese. Let the slices overlap the
sides of the bowl slightly the toasted cheese that runs over the side
is a delicacy for most french onion soup lovers!
Place the crocks under your broiler and watch carefully as the
cheese on top melts, bubbles and begins to turn a rich dark brown on
top of the bubbles.
When you see the bubbles browing - your done. Enjoy!
From: Rob Stewart Date: 08-02-94
Posted by Loren Martin, Cyberealm BBS Watertown, NY 315-786-1120 In
ILink Cuisine Conference
Yield: 6 servings
Source from luhu.jp