RECIPE TITLE "French Onion Soup" courtesy of The Library Of E-Cookbooks
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4 servings --
3 tablespoons vegetable oil
6 medium white onions, sliced
8 cups good quality beef broth
1 cup water
2 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
5 hamburger buns
10 slices provolone cheese
10 teaspoons shredded parmesan cheese
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Heat vegetable oil in a large soup pot or saucepan over medium high heat.
Add the sliced onions and saute for 20 minutes until the onions begin to
soften and start to become translucent. Add the beef broth, water, salt,
garlic powder and black pepper to the pan and bring the mixture to a boil.
When soup begins to boil, reduce heat and simmer for 45 minutes. To make the
croutons, separate the bottoms from tops of the hamburger buns. Set aside
the bottoms, and cut the crown of the tops to make them the same size and
shape as the bottoms. This gives you 10 BIG croutons. Preheat oven to 325F.
Place the bread in the the oven directly on the rack and bake for 15 to 20
minutes or until each piece is golden brown and crispy. Set aside. When the
soup is done, spoon about 1 cup into an oven−safe bowl. Float a crouton on
top of the soup, then place a slice of provolone cheese on top of the
crouton. Sprinkle 1/2 teaspoon of shredded parmesan cheese over the
provolone. Place the bowl into your oven set to high broil. Broil the soup
for 5 to 6 minutes or until the cheese is melted and starting to brown (you
may need to broil longer if you are making more than one bowl at a time).
Sprinkle an additional 1/2 teaspoon of shredded parmesan cheese over the top
of the soup and serve. Repeat for the remaining bowls.
400 Best-Ever Soups Over 400 mouthwatering recipes for soups, broths, chowders, bisques, consomm?s, gumbos and laksas Superbly illustrated with over 1600 specially commissioned photographs Features dishes from all over the world, including Irish Bacon Broth, Scottish Cullen Skink, Spanish Gazpacho, Hungarian Cherry Soup, Thai Pumpkin, Prawn and Coconut Soup, and Japanese Soba Noodles in Hot Soup with Tempura Includes a complete guide to ingredients and how to use them, and step-by-step instructions for making your own delicious stocks and creative garnishes Includes complete nutritional information for every recipe
New Book of Soups This lavishly illustrated volume is a brand new showcase of over 190 soup recipes, with mouthwatering ideas from around the world. Filled with fresh, new ideas and superb photography, the book introduces creative soups of all styles, including chilled, clear, light, creamy, spicy, rich, hearty and extravagant. The book opens with an essential guide to soup ingredients and how to make your own delicious stocks using vegetables, fish, chicken and meat, and step-by-step instructions for adding decorative garnishes such as chopped herbs, grated cheese, crispy croutons, swirled cream and country dumplings. Then follows a superb collection of soups from every corner of the world, perfect for every taste, diet and occasion. The instructions for every recipe are demonstrated step-by-step and are easy to follow for guaranteed success; and every finished dish is shown in a glorious color photograph, so the reader knows exactly what they are aiming for. The book contains superb versions of all the classic soups for everyday eating and family meals, plus a whole range of fantastic new innovative recipes. The book also embraces scores of great soups from world cuisines for those who like something more adventurous and exotic - such as Avgolemono and Seafood Chowder from the Mediterranean, Mexican-style dishes such as Tortilla Tomato Soup and Chilled Coconut Soup, soups from Eastern Europe such as Borshch and Mixed Mushroom Solyanka, Thai classics such as Cellophane Noodle Soup and Chiang Mai Noodle Soup, and recipes from Japan such as Miso Soup and Clear Soup with Seafood Sticks.