Difference between revisions of "French Onion Soup"
m |
m |
||
| Line 3: | Line 3: | ||
5 onions, sliced thick<br> | 5 onions, sliced thick<br> | ||
| − | 1 1/2 Tbsp. butter | + | 1 1/2 Tbsp. butter<br> |
2 Tbsp. chopped garlic<br> | 2 Tbsp. chopped garlic<br> | ||
| − | 1 Tbsp. butter | + | 1 Tbsp. butter<br> |
1 10.5 oz. can beef broth<br> | 1 10.5 oz. can beef broth<br> | ||
2 Tbsp. cornstarch OR<br> | 2 Tbsp. cornstarch OR<br> | ||
Latest revision as of 22:23, 19 December 2024
← soups
From the kitchen of: Alicia Corbin
5 onions, sliced thick
1 1/2 Tbsp. butter
2 Tbsp. chopped garlic
1 Tbsp. butter
1 10.5 oz. can beef broth
2 Tbsp. cornstarch OR
1 pkg. brown gravy mix
1 tsp. freshly ground black pepper
Mozzarella cheese, grated (for topping)
In a small skillet over medium heat cook garlic until golden brown, set aside. In skillet, cook sliced onions in butter, over medium heat until caramel in color, (any burnt onions should be discarded). Set aside. In a 2 qt. Saucepan, combine broth (save out 1/2 c. To blend with cornstarch or gravy mix), onions, and garlic. Simmer for 15 minutes. Blend cornstarch or gravy mix with the 1/2 c. broth, add to simmering mixture. Simmer 10 minutes longer. Place soup in ovenware, put a slice of bread on top, Mozzarella cheese. Broil until brown (watch closely).
