| Chicago Bistro FRENCH ONION Soup Ingredients: Black beluga lenthils, onion, carrots, scallions, spices and herbs. Additions: 3 T. Butter 1 Large Sweet Onion 6 C. Canned Beef Broth 1/2 C. Apple Cider Optional: 8 oz. Shredded Gruyere Cheese, or 4-6 slices the size of soup bowl 4-6 Thick Slices French Bread, toasted or 2 C. Croutons Cooking Directions: Peel onion and cut into quarters, then cross cut quarters to form narrow semi-circle slices. In a 4 qt. pot, melt butter and sauté slices of onion 10 minutes or to caramelize onions, add 1 t. sugar and continue to cook to a golden brown an extra 20 minutes. Add Soup Mix and stir 30 seconds, add broth and apple cider and bring to a simmer. Cover and cook on low about 25 minutes. Ladle soup into 4 to 6 bowls. Soup may be served as is or with topping. For Chicago Bistro style topping, place a piece of toasted French bread or croutons on top of each bowl and cover with cheese. Place bowls on a cookie sheet, put under broiler about 2 minutes to melt and brown the cheese. Serves: 4-5 Cooking Time: 45 minutes Inventive Soup Variations: Start the recipe as above but add 1 to 2 lbs. of beef stew meat and sauté with the onions. Add Soup Mix and only 4 C. broth. Cover and simmer on low about 1 1/2 hours until meat is tender. Cut up 2 large potatoes and add for 30 minutes of cooking time and serve a hearty winter stew. Gluten Free Item |
