French Onion Soup -- Quad-Cities Online Recipe Book
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French Onion Soup

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Makes 8 servings Prep: 30 minutes Cook: 80 minutes

Ingredients

2 tablespoons butter
2-1/2 pounds onions, thinly sliced
4 cans (14-1/2 ounces each) beef broth, divided
1 bay leaf
1 sprig fresh parsley
1 large sprig fresh thyme
2 tablespoons Madeira or sherry
Salt and freshly ground pepper
8 3/4-inch-thick slices French bread
2 cups Gruyere cheese, grated

Instructions

Heat oven to 400 degrees. On stove top, heat butter in a large saucepan over medium heat. Add onions and stir often until softened and golden brown, about 35 minutes. Increase heat to high and pour in 1/2 cup broth, stirring until most of the broth evaporates onions beging browning again. Continue cooking, adding 1/2 cup broth at a time, until 2 cups broth is used. Wrap bay leaf, parsley, and thyme in cheesecloth. Add to soup, reduce heat to low and simmer, covered, 15 minutes. Season with Madeira and salt and pepper to taste. Toast bread in overn on cookie sheet for 5 minutes. Divide soup among oven-proof bowls. Sprinkle 2 tablespoons of cheese over each, then top with bread and 2 tablespoons more cheese. Place bowls on cookie sheet and bake until the cheese bubbles, 10 minutes. Makes 8 servings.

Alicia Ives
Aledo




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1864 -- 150 years ago: Yesterday some bold thief stole a full bolt of calico from a box in front of Wadsworth's store, where it was on exhibition.
1889 -- 125 years ago: A team belonging to Peter Priese got away from its driver and made a mad run across the Rock Island Bridge. The driver was thrown from his seat but not hurt.
1914 -- 100 years ago: Carlton Taylor was appointed district deputy grand master for the 14th
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1939 -- 75 years ago: Moline's million dollar municipal airport was dedicated to air transportation and the national defense by Lt. Gov. John Stelle.
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