New York City Chefs Daily Recipe for 12/04/2001 : Recipe for French Onion Soup
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French Onion Soup recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 12/04/2001 : Recipe for French Onion Soup
"French Onion Soup"

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  Arqua Restaurant
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"As we graze it grows"

1 tablespoon butter
2 tablespoons olive oil
4 large onions, finely sliced
2 to 5 garlic cloves
1 teaspoon sugar
1/2 teaspoon dried thyme
2 tablespoons all purpose flour
2 1/4 quarts beef stock
1/2 cup white wine (dry)
2 tablespoons brandy (optional)
6 to 8 slices of French bread, toasted
3 cups Gruyere or Swiss cheese grated

In a large heavy bottomed saucepan or flameproof casserole, heat the butter and oil over medium high heat.  Add the onions and cook for 10 to 12 minutes until they are soft and beginning to brown.  Putting one garlic clove aside, finely chop the rest and add the onions.  Add the sugar, fresh thyme and continue cooking over medium heat for 30 to 35 minutes until the onions are brown, stirring frequently.  Sprinkle the flour over and stir until well blended. Stir in the wine and stock and bring to a boil.  Skim off any foam.  Lower the heat and simmer for 45 minutes. Stir in the brandy.  Heat the broiler. Rub each slice of toasted French bread with garlic. Place 6 to 8 flameproof soup bowls on a cookie sheet and fill them about 3/4 full with the onion soup. Float a piece of toast in each bowl. Top with grated cheese, dividing it evenly.  Broil about 6 inches from the heat for 3 to 4 minutes until the cheese begins to melt and bubble. Serve hot. Serves 6 to 8.
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