French Onion Soup
When I see this recipe in Beth’s handwriting, it takes me back to the Ottawa days when the Mitchells and Harrises shared lots of recipes and meals. This soup is the gold standard Al uses to judge all restaurant French Onion Soup. It’s almost as good without the brandy.
3 tbsp. butter
1 tbsp. oil
6 cups thinly sliced onions
1 tsp. salt
3 tbsp. flour
Sauté onions in butter and oil and salt until tender. Be careful you don’t let them get too brown. Sift in flour and stir and cook for 2 minutes.
4 chicken bouillon cubes
4 beef bouillon cubes, or Campbell’s Beef Bouillon sou
8 cups boiling water
2 tbsp. brandy
In a large pot, dissolve bouillon cubes in boiling water, and add to onion mix.
Bring to boil, stirring. Simmer for 30 minutes, loosely covered. Skim fat from surface and add brandy.
8 slices of toast, buttered and with crusts cut off
parmesan cheese, grated
mozzarella
Put a bit of parmesan and lots of grated mozzarella on the toast. Float one piece of the toast on top of each French Onion Soup bowl (i.e., ovenproof bowls) and broil for 2 or 3 minutes in oven.
3 tbsp. butter
1 tbsp. oil
6 cups thinly sliced onions
1 tsp. salt
3 tbsp. flour
Sauté onions in butter and oil and salt until tender. Be careful you don’t let them get too brown. Sift in flour and stir and cook for 2 minutes.
4 chicken bouillon cubes
4 beef bouillon cubes, or Campbell’s Beef Bouillon sou
8 cups boiling water
2 tbsp. brandy
In a large pot, dissolve bouillon cubes in boiling water, and add to onion mix.
Bring to boil, stirring. Simmer for 30 minutes, loosely covered. Skim fat from surface and add brandy.
8 slices of toast, buttered and with crusts cut off
parmesan cheese, grated
mozzarella
Put a bit of parmesan and lots of grated mozzarella on the toast. Float one piece of the toast on top of each French Onion Soup bowl (i.e., ovenproof bowls) and broil for 2 or 3 minutes in oven.