Effingham Daily News, Effingham, IL

CNHI News Service Originals

September 20, 2012

BBQ: French onion soup – my way

(Continued)

This step will take a minimum of 20 to 30 minutes, stirring frequently. That is what achieves the sweetness of the soup.

Once the caramel-brown color is achieved, add the flour and stir for another two minutes. Add the water and stir until well blended. Now add the wine and the beef broth. Bring to a boil and reduce to a simmer. Cover and allow to cook over low heat for 20 minutes. Can you smell that?????

Season to your liking with salt and pepper. Be careful with the salt, as most broths tend to be salty.

Ladle into individual oven-proof bowls and float a piece of smoked French bread on top of the soup.

Sprinkle with Swiss and Parmesan cheeses.

Place in the oven at 400 degrees on the broil setting.

Serve when the cheese is just slightly brown, like a nice pizza. Accompany this dish with your favorite red wine. You have no idea how good this is until you try it. Please let me know what you think.

You'll be thanking me.

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Dave Lobeck is a barbecue chef from Sellersburg, Ind., who writes a column for CNHI News Service. Visit his website at www.BBQMyWay.com.

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