Le Bonne is located in New York City, don’t miss this rich and robust French Onion soup. Slowly caramelizing onions is the key to making delicious french onion soup.
3 Tbsp. unsalted butter
1 1/2 lbs. (approximately 4 large) sweet Bermuda or Spanish onions, peeled and thinly sliced
1 tsp. granulated sugar
1 C. dry white wine
2 quarts (8 C.) beef broth, preferably homemade
2 ribs celery with leaves, each cut in half
Salt to taste (depending upon the saltiness of the broth and the cheese)
Black pepper to taste
1/4 C. dry Fino sherry
4 (1/4-inch thick) slices baguette (French bread)
1/4 C. coarsely grated Emmenthal or Gruyere cheese
– Prepare baguette-topped soup:
. Preheat oven to 375 degrees F.
. Lightly toast each slice of baguette. Set aside.
. Place soup bowls on jelly roll pan or cookie sheet.
. Put jelly roll pan or cookie sheet (containing empty soup bowls) on center shelf of oven.
. Pull out shelf (so that you can fill the soup bowls).
. Ladle soup into 4 individual oven-proof soup bowls.
. Top each soup-filled bowl with one toasted slice of baguette.
. Sprinkle 1 tablespoon cheese over top of each bowl.
. Push back oven shelf.
. Heat until cheese melts and bubbles (approximately 5 – 6 minutes).
CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like restaurant recipes.
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