- 3 tablespoons butter
- 2 large onions, thinly sliced
- 8 cups water
- 2 1/2 tablespoons beef base
- 2 teaspoons chicken base
- 1/2 cup dry white wine
- 1 tablespoon Worcestershire sauce
- 1 celery stalk, halved
- 2 bay leaves
- 4 sourdough bread slices, toasted
- 1 cup grated Swiss cheese
Melt butter in large, heavy cooking pot. Add the onions and cook, stirring occasionally, over medium-low heat until onions have turned deep golden in color, this will take an hour or two. Do not rush this process, if you try to cook it faster and in less time, you will not obtain the best flavor.
When onions have reached the "perfect" color, add the water, beef and chicken bases, white wine, Worcestershire sauce, celery and bay leaves. Bring to a boil; cover, reduce heat and simmer for 45 minutes. Remove the celery and bay leaves.
Preheat oven broiler. To serve soup. Ladle soup into oven-proof bowls. Top each bowl with a slice of toast and grated cheese. Broil until cheese melts and bubbles. Serve immediately.
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Source: "Hope's Cookbook From the Heart"
Submitted By: Teresa Johnson
French Onion Soup