Barry's International Kitchen

August 20, 2009

French Onion Soup

This is a relatively new recipe for me, I guess about 2 years.  Barbara will always get it if it is on the menu when we go out to eat, I usually will have a Lobster Bisque  or a salad, not sure why, I like it but usually will like to have something else.   I thought it would be a nice treat for Barbara if I could make it, but it did seem a bit challenging, but I was up for the challenge.  After playing around with several recipes I found something that gets good reviews, I have made it for a small dinner party as well and it went over well. 


2 Onions, white or yellow not sweet onions they don't have a enough taste

2 TBSP EVOO to Saute' onions

1/4 cup Brandy or substitute Sherry or even just white wine

1 tsp Sugar

1 quart of chicken stock or broth

3 TSP of Worcestershire sauce

Few shakes of Tabasco sauce

bagets (just toasted french bread)

Pepper or Mrs Dash to your liking

Gruye're cheese


Saute' 2 Onions in 1 - 2 tbsp EVOO

Cook until onions are golden brown

Add Brandy or substitute cook to burn off alcohol and reduce the liquid to about half

add 1 tsp of sugar

Add Worcestershire sauce

Tabasco if you so choose

Add chicken stock cook about 10 minutes on low to medium heat

Laddle into small crock that can go under broiler

Place baget on top

shred Gruye're over top

put into broiler until the cheese browns


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