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FRENCH ONION SOUP - JARLSBERG
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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1/4 c Butter -- light
1 tb Fructose
1 c Wine -- white zinfandel
1/2 ts Pepper, ground -- fresh
8 oz Jarlsberg cheese -- sliced
Paprika
4 lg Onions -- spanish or
8 md Onions -- vidalia
1 tb Flour
3 cn Beef broth
1 Bread, french -- dried
1 c Parmesan cheese -- grated
1 c Swiss cheese -- grated
In a large, heavy dutch oven melt the light butter
slowly. When melted, add the sliced onions, and
fructose (normal table sugar may be used if desired.)
Cover, and cook - stirring often - until the onions
are tender but colorless.
Take the top off the pan, turn the heat up to high -
then cook the onions until the sugar caramalizes on
them turning them a golden caramel color.
Stir in the flour and make a roux. Blend well and
cook over medium heat for three minutes until the
starchy flavor of the flour is cooked out.
Carefully add the wine and pepper to the onions while
stirring over high heat until the mixture comes to a
boil and thickens.
Pour in the beef broth and bring to a boil. When the
soup begins to boil, cover, reduce heat - and simmer
for twenty minutes so the flavors have time to blend.
To prepare for table, ladle the soup into small fire
proof crocks or broiler safe bowls. Float slices of
dried French bread in the bowls then add a 1/4 c of
each of the grated cheeses, topping it all off with a
slice of Jarlsberg cheese. Let the slices overlap the
sides of the bowl slightly the toasted cheese that
runs over the side is a delicacy for most french onion
soup lovers! Place the crocks under your broiler and
watch carefully as the cheese on top melts, bubbles
and begins to turn a rich dark brown on top of the
bubbles.
When you see the bubbles browing - your done. Enjoy!
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