French Onion Soup
We prefer the provolone to the mozzarella. Try both and decide which you like better.
Ingredients
3 tbsp
butter
4 cups
thinly sliced onions
1/2 tsp
sugar
1 tbsp
flour
4 cups
chicken or vegetable stock
dried or toasted french bread
sliced mozzarella or provolone cheese
Directions
Melt butter in a large pot, add the onions, and cook them very slowly over low heat, stirring often, about 45 minutes. Stir in the sugar and flour and cook about 3 minutes. Add the stock all at once. Simmer, partially covered, for 30 minutes. Add salt and pepper to taste.
Fill oven proof soup bowls 3/4 full. Top soup with 1 slice french bread and 1 slice cheese. Broil until cheese is melted and bubbly.
Mar 17, 2009
Christine is awesome. Here are a few of her incredible recipes (and some of our friend’s recipes as well!)
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