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  • Onion Soup

    From Ben Collver@1:124/5016 to All on Fri Mar 3 10:01:43 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Onion Soup
    Categories: Soups, Vegetarian
    Yield: 4 Servings

    5 c Onions; thinly sliced,
    -(don't use red onions)
    6 tb Butter
    1 qt Stock or water
    1 tb Tamari
    3 tb Dry white wine
    1/2 ts Dry mustard
    1 ds Thyme
    A few dashes white pepper
    1 ts Salt; up to 2
    1 sm Clove garlic; crushed,
    -(optional)
    1 ts Honey; (optional)

    Takes at least 1 hour to prepare.

    Cook the onions (and optional garlic), lightly-salted, in the butter
    in a kettle. Cook them until very-but-not-too brown. (Use medium heat
    to cook them gradually and thoroughly.) Add mustard and thyme. Mix
    well.

    Add remaining ingredients. Cook slowly, covered, at least 30 minutes.
    Serve topped with croutons and grated cheese.

    Make your own croutons by sauteeing diced 1" cubes of bread in garlic
    butter. Rye or herb breads are great for this. Spread sauteed cubes
    on a tray and toast for 15 minutes in a 325 F oven.

    Recipe by Moosewood Cookbook

    MMMMM
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    * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)
  • From Ben Collver@1:105/500 to All on Mon Apr 15 09:44:24 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Onion Soup
    Categories: Soups
    Yield: 4 Servings

    1 c Gruyere or Swiss cheese;
    -grated
    1 c Parmesan; grated
    12 sl French bread (1/2"); up to
    -12 depending on size of
    -loaf,
    2 tb Butter; melted

    Toast bread in preheated 300°F oven until dry and lightly browned.

    In a small skillet, beat 1 tb butter and sauté the whole onion on all
    sides until very brown, almost burned. Set aside the onion serves to
    give color to the broth.

    In a heavy based saucepan, melt the remaining butter and sauté onions
    until they are dark gold, stirring often.

    Add flour and stir continually for five minutes while the flour
    browns. Add broth and the whole onion , simmer covered (to retain
    onion flavor) for 20 minutes.

    Add salt and pepper.

    Combine Gruyere and Parmesan cheeses. Mound thickly on each piece of
    toasted bread. Drip a little melted butter over each toast.

    Ladle hot soup into bowls; lay cheese toasts on top of soup; put
    bowls on cookie sheet and slide under broiler for three or four
    minutes or until cheese is browned.

    Serve immediately.

    Recipe by Ed Pawlowski <esp@snet.xxx>

    Recipe FROM: <news:661ab910$0$6555$882e4bbb@reader.netnews.com>,
    <news:rec.food.cooking/1507261>

    MMMMM
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    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)