Epcot Bistro de Paris French Onion Soup
Servings: 0
Ingredients
- 3 medium onions (Spanish or Vidalia)
- 1-2 quarts good quality chicken stock use more if you have time to cook longer
- 10 T butter, unsalted
- 2 T flour
- 2 sprigs fresh thyme
- 2 fresh bay leaves
- 2 sprigs Italian parsley
- 2 beef bouillon cubes
- salt & papper, generously to taste
- 1 spash sherry
- 1 loaf french bread
- 11 slices Swiss (or gruyere) cheese
Instructions
- Melt butter in saucepan over medium-high. Add onions and saute until soft.
- Stir in flour and cook to make a roux. Don't let butter get beyond light gold. It does not need to brown.
- Stir in chicken stock a little at a time. Adjust throughout cooking to get the consistency that you like. Cook down, while stirring, at least 10 minutes.
- Toss in the parsley, thyme and bay leaves.
- Salt and pepper to taste. Maybe salt a little more.
- Simmer and stir for at least 10-15 minutes. More is better.
- Remove bay leaves and stems and pour into bowls.
- Top each bowl with a slice of French bread and 2-3 slices of cheese.
- Place bowl in 450 degree oven for just a few minutes until cheese is getting brown. Serve immediately.