Ingredients
- 6 cups sliced or chopped onions
- 1/4 C butter
- 1 large garlic-minced
- 2TBSP sugar
- 2TBSP flour
- 5 3/4 C chicken broth
- 1 1/4 C beef broth
- +/- 1 C white wine
- 1 C water
- French Bread or Croutons
- Cheese for topping; I use Mozzarela
Directions
Melt butter in heavy large saucepan over low heat. Add Onion and garlic and stir to coat. Cover and cook about 20 minutes, stirring occcasionally. Sprinkle with sugar, increase heat to medium and cook uncovered until onion is deep amber color, about 30 minutes, stirring frequently. Reduce heat to low, blend in flour and stir 3 minutes. Add stocks, wine and water, increase heat and bring to boil, stirring constantly. Reduce heat to low cover partially and simmer soup 20 minutes.
To serve add cheese melted on French bread or sometimes I buy croutons and add sliced guyere, baby swiss or mozarella. Put in oven safe crocks if you are melting cheese under broiler.
The BEST onions are Maui, Walla Walla, Texas 101 or Vidallia but in a pinch any will do. I also use Superior Touch(Better than Boullion) chicken and beef broth if I do not have homemade stock on hand. I do not think regular boullion base would suffice. Enjoy. If you like it as well as I do, even tho this recipe serves 4, sometimes it doesn't get to the other 3. Thx for asking and I love to share recipes-let me know if you like it.
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Submitted 6/13/05.
Source: a cookbook - years ago
Submitted By: carol alford
eta71@gateway.net
Onion Soup-(gets raves)