French onion soup (mon village)
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | mediums | Onions, Sliced |
| 3 | tablespoons | Butter |
| 2 | Bay Leaves | |
| 48 | ounces | Beef Consomme |
| 48 | ounces | Water |
| 3 | tablespoons | HP (Steak) Sauce |
| 2 | tablespoons | Worcestershire Sauce |
| ½ | cup | Dry Sherry |
| Salt | ||
| Pepper | ||
| 10 | Slices (Round) Bread, Toasted | |
| 2½ | pounds | Mild White Cheddar, Sliced Thin |
Directions
Saute the onions, butter and bay leaves in a large skillet until the onions are transparent. Combine the onion mixture with the consomme, water, steak (HP) sauce, Worcestershire sauce, sherry, salt and pepper in a large saucepan. Bring to a boil. Reduce heat to a simmer.
Simmer for 5 minutes. Fill each serving bowl only ¾ full. Float a toasted bread slice on each. Cover the bread with cheese slices (about ¼ lb of cheese per bowl). Place the bowls under the broiler until the cheese melts and turns golden brown. Serve hot.
Joel Ehrlich on rec.food.cooking
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