Author Topic: FRENCH OVEN ONION SOUP (clay pot, Romertopf)  (Read 7886 times)

Olga Drozd

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FRENCH OVEN ONION SOUP (clay pot, Romertopf)
« on: January 18, 2009, 02:29:52 PM »
Traditional French onion soup, laden with crisp slices of toast and crowned with melted cheese, is easy to prepare in a clay cooker.

6 large onion, thinly sliced
2 cloves garlic, minced
2 tablespoons butter or margarine
1/4 teaspoon dried thyme leaves
3 cans (13 3/4 ounces or 400 g each) regular strength or 5 1/4 cups (1310 mL) homemade beef broth
1 cup dry white wine
Freshly ground pepper
6 slices French bread, 1/2 inch thick
1 cup freshly grated Parmesan cheese
1 cup shredded aged Swiss cheese

Soak top and bottom of a 3 1/4 quart clay cooker (3.25 L) in water about 15 minutes; drain.

Place onions and garlic in cooker; dot with butter.

Place covered cooker in cold oven.  Set oven at 400 F.  Bake, stirring once or twice, until onions are limp and light brown, about 1 hour.

Sprinkle onions with thyme.  Pour in broth and wine.  Bake covered 1 hour.  Season to taste with salt and pepper.

While soup is cooking, toast bread in oven until light brown, 15 to 20 minutes.  Combine Parmesan and Swiss cheeses.  Float toast slices in single layer over soup.  Sprinkle evenly with cheeses.

Increase oven temperature to 450 F.  Bake soup uncovered 10 minutes.  Increase oven temperature to 550 F. and/or broil; cook until cheese is bubbling and golden, about 2 minutes. Serve very hot.  Makes 6 servings.

Clay Cookery
« Last Edit: October 26, 2017, 08:59:26 PM by Olga Drozd »