Red Onion Soup Recipe - Cooking Index
Red Onion Soup Recipe - Cooking Index
Onion soup is known internationally as a French classic, but the Tuscans claim that they were actually the first to use the tear-provoking vegetable in soup.
Courses: Soup| 3 tablespoons | 45ml | Extra-virgin olive oil |
| 1 1/2 lbs | 681g / 24oz | Red onions - sliced |
| 2 tablespoons | 30ml | All-purpose flour |
| 3 | Beef broth - (14 1/2 oz ea) | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add onions and saute until brown, about 25 minutes. Sprinkle flour over onions; stir 2 minutes. Gradually mix in broth, scraping up browned bits from pan bottom. Simmer 15 minutes.
Working in batches and using on/off turns, blend soup in processor to coarse puree. Return soup to pot and bring just to simmer. Season with salt and pepper. Ladle soup into bowls.
This recipe yields 4 to 6 servings.
Source:
Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/
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