Roast beast is still in the fridge. Since hubby is sick (we think it’s the flu – should have gotten the flu shot!), I thought French onion soup would be comforting and restorative.
The bowls and the recipe were a gift from my dear late friend Susan. I made my own croutons from a baguette, cubed, and tossed with olive oil, salt and pepper, then baked on a cookie pan for 10 minutes @ 350F.
The recipe is remarkably imprecise, yet works every time. No fail, I guess.
4-6 small onions, thinly sliced
2-3 T butter
2 T flour
4-6 cups beef broth (about 4)
1 cup scalded milk
1/4 cup sherry (Susan said it’s optional – it’s not!)
1-2 blocks gruyere, shredded
croutons to fill the bowls
Freshly ground pepper
Saute onions in butter, stirring frequently. Do not brown!
Add flour and stir into onions.
Add beef broth and bring to boil. Reduce and let simmer for 10 minutes.
Prepare bowls – croutons on bottom, followed by 1/2 grated cheese & pepper.
Scald milk – add to onion mix after 10 minutes. Add sherry.
Pour mixture into bowls, top with remaining cheese.
Bake in 450F oven for 10-15 minutes.