Onion Soup
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A home-kitchen version of onion soup, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 2 large onions, thinly sliced
- 1 Tbsp. butter
- 1 Tbsp. vegetable oil
- 1/4 tsp. sugar
- 2 Tbsp. flour
- 6 c. beef broth
- 1/4 c. white wine
- 4 to 8 slices French bread
- 2 tsp. vegetable oil
- 1 to 2 c. grated Swiss cheese
Method
Cook onions in butter and oil for 15 minutes in Dutch oven; stir occasionally.
Add sugar and cook 15 minutes until onions are brown.
Sprinkle onions with flour; blend in hot broth, wine and seasonings.
Simmer for 30 minutes.
Lightly toast garlic bread in 350° oven for 20 minutes.
Baste each slice with 1/2 teaspoon oil and garlic.
Serve soup with toast floating on the soup. Sprinkle the toast with cheese.
Bake for 15 minutes.
Serve hot. Makes 4 to 8 servings.
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