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September 2018

Easy Soup Recipes

Casseroles Recipes

Crab Tetrazzini

Crab Tetrazzini Recipe
2 c Fettucine cook drain 1/2 ts Dried Sweet Basil : crumble 3 TB Butter 1 cn Crab meat (6oz...

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Soup French Onion Soup Au Pied De Cochon RestaurantPar Recipe

Soup French Onion Soup Au Pied De Cochon RestaurantPar recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Soup French Onion Soup Au Pied De Cochon RestaurantPar recipe  PDF


2 tb (1/4 stick) unsalted butter
1/4 c Vegetable oil
3 1/2 lb Onions, thinly sliced
2 c Dry wine
6 c Chicken stock or canned
Low salt broth 12 1/2 inch thick French Bread
Baguette slices, toasted 1 c Gruye're Cheese (about 4 oz)
Melt butter with oil in heavy large pot over medium heat. Add onions, cover and cook until lightly colored, stirring occasionally, about 45 minutes. Add wine and bring to boil, scraping up any browned bits. Cook 5 minutes. Add browned bits. Cook 5 minutes. Add stock and bring to simmer. Simmer uncovered 1 1/2 hours. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Preheat broiler. Ladle soup into boilerproof bowls. Top with slices of toasted French bread. Sprinkle with grated Gruyere cheese. Broil until cheese melts. Serve immediately. SOURCE: Bon Appetit Favorite Restaurant Recipes Volume II Shared by Cate Vanicek

Soup French Onion Soup Au Pied De Cochon RestaurantPar recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
801 people have voted
Last Reviewed on 2018-09-23



Sunday, Sep 23 2018 Download & Print Soup French Onion Soup Au Pied De Cochon RestaurantPar recipe  PDF   Easy Soup recipes RSS   New

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2 1/2 lb Crookneck squash 1/4 c Butter 1 tb Olive oil 1 Onion medium, chopped fine 1/2 c Water chestnuts finely chop 1 ts Salt 1/2 ts Pepper Wash and scrape squash. Slice thinly into a bowl and set aside. In a large skillet, heat butter and olive oil. Add onion and saute until limp. Add the water chestnuts and continue cooking at low heat until chestnuts appear golden. Add sliced squash and seasonings and stir to mi thoroughly with the saute. Cover and cook on low heat 15 to 20 minutes, or until squash is tender. From: Clarita's Cocina ...

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Dish Of The Day

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