Alright, so Most of it really is.. Foie gras (eew, in my book) Creme Brulee.. takes a lot of work (but so totally worth it, lol) French toast, one of my absolute favorite foods! But this, well. this is as far from stuffy as it gets, and the best, quickest, easiest French onion soup that I have ever made, and I've made quite a few (all that required hours of simmering on the stove or in the crock pot) I made this tonight when I got home after drooling over the recipe for a week I finally had all my ingredients together and was ready to just do it, the results (a damn shame I don't have a camera to show y'all how damn good this looked!) perfectly soft onions in a rich, dark broth perfect harmony in a bowl of soup topped with a cheesy crouton.. The best of the best in my book and done in under 30 minutes!
FRENCH ONION SOUP
"Thick slices of French bread are toasted in the oven and placed on top of each bowl of rich onion soup. Slices of Swiss cheese are melted over the toast."
1/4 cup butter
3 onions, thinly sliced
1 teaspoon white sugar
1 tablespoon all-purpose flour
2 1/2 cups water
1/2 cup red wine
2 (10.5 ounce) cans condensed
1 French baguette or thick bread
8 ounces sliced Swiss cheese
1.Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
2.Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.
3.Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.
4.Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling.5.Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted