| | French Onion Soup< |
| | Cookbook | Fine Cooking |
| | Category Name | Soup |
| | Servings | 6 | Tools |
| | Serving Size |
| | Yield | 9.00 | Yield Unit | Cup(s) |
| | Quantity | Unit | Pre-instructions Ingredient Post-instructions |
| | 4 | Tablespoon(s) | unsalted butter |
| | 6 | Large | yellow onions |
| | (about 3-1/4 lb. |
| | total), sliced about |
| | 1/8 inch thick Salt |
| | and freshly ground |
| | black pe |
| | 2 | Teaspoon(s) | all-purpose flour |
| | 1 | Cup(s) | dry white wine (not |
| | oaky), such as |
| | Sauvignon Blanc or |
| | Pinot Grigio |
| | 8 | Cup(s) | homemade chicken |
| | or beef broth, or |
| | low-salt canned |
| | chicken broth |
| | 1 | sprig | flat-leaf parsley, 1 |
| | sprig fresh thyme, |
| | and 1 bay leaf tied |
| | together with |
| | kitchen twine |
| | 1 | baguette, | cut into as many |
| | 3/8-inch slices as |
| | needed to cover six |
| | soup crocks |
| | 1 | -1/2 | cups (about 6 oz.) |
| | grated Gruyère |
| | cheese |
| | 11/18/2004 10:24:22 AM | Page 1 of 2 | French Onion Soup< |