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FRENCH ONION SOUP GRATINÉE
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Modestly, I think this is an OK soup.
Lyd says it is the best and I never argue with Lyd.
This came, originally, from a cookbook purchased at the Yankee Trader in Frontier Land at the Magic Kingdom. |
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| Ingredients: |
4 Large White Onions, Thinly sliced
1/2 t Sugar
1/4 cup Butter
1 T Olive Oil
1 Finely minced garlic clove
2 T Flour
1/2 t Dry Mustard
1/4 cup Heated cognac
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4 cups Beef stock
4 cups Chicken stock
10.5 oz Consommé
1/4 t Nutmeg
1/8 t Black pepper
1/2 t Worcestershire sauce
1/2 cup Dry white wine
6 Rusks or sour dough French bread slices
6 T each of grated Gruyère, Parmesan, Gorgonzola, or Provolone cheeses
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| Procedures: |
Slowly brown onions and sugar in butter and oil.
Add garlic, cook 3 minutes and sprinkle with flour and mustard.
Cook and stir 3 minutes, raise heat and pour cognac over. Ignite and let burn down.
Add stocks, consommé, nutmeg, pepper and Worcestershire sauce.
Cover, bring to a boil and simmer 20 minutes.
Cool and refrigerate overnight to mellow the flavor.
Reheat and adjust seasonings to taste.
Just before serving add wine.
Ladle soup into ovenproof bowls, top with rusks or toast sprinkled with cheese and broil to melt cheese.
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| Notes: |
2022-01-12: A large batch for the freezer,without toppings.
2020-05-13: No consumed; garlic increased to 2 cloves.
2017-03-25; used Dijon mustard. 3Q to freezer, 1Q to Margaret.
2016-10-01: Three quarts to the freezer.
2016-01-04: a good batch
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02/14/2022
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