FRENCH ONION SOUP - JARLSBERG
 

FRENCH ONION SOUP - JARLSBERG



Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Soups



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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!