Independent Watkins Consultant Lynne Mickley #044375N

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Recipe Name: French Onion Soup
Category: Soups, Stews, & Chili
Recipe From: Wanetta W., Texas
Description: ...With cheesy toasted croutons. Serve as a meal in itself!
  • 2 tbl butter or margarine
  • 8-10 cups yellow onions, halved and sliced 1/2 inch
  • 6 cups water
  • 5 tbl Watkins Beef Soup & Gravy Base
  • 1/4 to 1/2 cup red wine (optional)
  • 1/4 cup freshly grated Romano cheese (optional)
  • Salt (optional)
  • Freshly ground Watkins Black Tellicherry
    Peppercorns (optional)
  • French bread, sliced
  • Gruyere or Swiss cheese (sliced or freshly grated)
  • Parmesan cheese (optional)
    Melt the butter in a heavy-bottomed pot and sauté the onions over medium-low heat until they soften and turn golden brown. Stir often and adjust the heat so they don't burn. When the onions have cooked down and are a light golden brown, add the red wine. Simmer off the alcohol/de-glaze the pan, making sure to scrape all the tiny brown bits off the bottom. This will only take about a minute or two.

    Add the water and Beef Soup Base. Bring to a boil, then simmer on low heat 10 minutes. Add the grated cheese into the soup and season with salt and pepper, if desired.

    Meanwhile, place French bread slices on a cookie sheet. Cover each with a generous amount of Gruyere or Swiss cheese. Sprinkle with parmesan. Broil in the oven until the cheese is melted and the bread is lightly browned.

    To serve, place a toasted "crouton" inside a soup bowl and ladle the soup over it. Or, place the toasted croutons (toasted with or without cheese) in ovenproof soup crocks. Add soup to each, then top with the cheese. Broil till cheese is melted. Or, if you're like my husband and hate "soggy bread", serve the cheese crouton on the side.

    Wanetta says this will serve 6-8 people if served as a first course. But it's too good to just regulate to a side dish. As a main course, it'll serve about 4. My husband and I finished off a pot-full in only two meals.


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