"INN The Kitchen at Abingdon Manor"
A Collection of Most Requested Recipes
Soups: French Onion Soup
6 tbs. ( ¾ stick) unsalted butter, plus 2 tbs. cut into small bits
4 tbs extra-virgin olive oil
2 pounds yellow onions, very thinly sliced
salt and freshly ground pepper, to taste
1-½ tbs all-purpose flour
8 cups beef broth
2 cups water
1 cup dry white wine
16 slices coarse country-style bread, each about ½ inch thick, lightly toasted
2 garlic cloves, halved
4 cups shredded Gruyere cheese
In a heavy saucepan over medium heat, melt 6 tbs. butter with 1 tbs. olive oil. Add onions and sauté, stirring until translucent, 4-5 minutes. Reduce heat to low, cover and cook, stirring occasionally, until onions are golden, about 15 minutes. Uncover, season with salt and pepper and increase heat to medium. Cook, stirring often, until onions are well browned, 20-25 minutes. Sprinkle flour over onions and cook, stirring, until flour is well blended and fragrant, 2-3 minutes. Add broth and water, 1-2 cups at a time, while stirring. Bring to a boil, add wine and reduce heat to low. Cover and cook until onions begin to dissolve, 30-40 minutes. Position rack 4-6 inches under broiler and preheat. Place bread on baking sheet, rub both sides with garlic and brush with remaining 3 tbs. olive oil. Toast under broiler, turning once until golden, 1-2 minutes per side. Preheat oven to 450°F. Place 8 ovenproof soup bowls on a baking sheet. Ladle soup into bowls, top each with 2 pieces of toast and sprinkle cheese over tops. Dot evenly with remaining 2 tablespoons of butter and bake until crust is golden, about 15 minutes. Serve immediately.