I've never made French Onion Soup with French Onions and I have yet to see French fries spawn from a French potato, but here goes nothin! French onion soup is pretty easy. I've tried about 6 different version but I liked this one for its simplicity:
1/2 Pound onions -- sliced
1/4 Cup Butter
2 Tablespoons oil
3 Tablespoons Flour (or roux)
1 Quart Chicken broth ( or make your own)
1 Quart Beef broth ( or make your own)
1 teaspoon Nutmeg
8 French Bread Slices
Swiss cheese -- shredded & Parmesan -- grated
If available, get the Vidalia ones or Texas 1015 Onions. The wider and fatter the better! Why? Because the flatter the onion the more sugar it has in it. Makes a difference.
Also, if you don't have to time to make your own stock, buying it is just as good. Progresso makes a good one, but be wary of the salt content of any brand. Here are some starter suggestions on how to do it from scratch.
Today I made my own stock with a Veal and Beef bone. I think it's worth it!
When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously.
Pour into Dutch oven and stir in broths. Heat thoroughly and divide among 8 oven-proof bowls. Float a slice of bread atop each serving. Mix equal parts of cheese to smooth paste and spread over bread.
Place all bowls on oven rack 4" from broiler heat and broil until cheese melts.
Serve at once. I'd watch the broiler closely because you can quickly flame up from brown to burnt! Leftover soup freezes well up to 6 months.
