Onion Soup


Course : Onions
Serves: 6
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Ingredients:


1 1/2 pounds yellow onions -- thinly sliced

3 tablespoons butter

1 tablespoon olive oil

1 teaspoon salt

1/4 teaspoon sugar

3 tablespoons flour

2 quarts beef stock -- boiling

1/2 cup white wine

6 large croutons

1 cup Swiss cheese -- grated

1/2 cup Parmesan cheese -- grated

1 teaspoon salt -- to taste

1 teaspoon black pepper -- to taste

1 package croutons
 

Preparation / Directions:


Cook the onions slowly with butter and oil in a heavy bottom 5 quart covered saucepan for 15 minutes. Uncover pan, raise heat to moderate and stir in salt and sugar. Cook 30-40 minutes, stirring frequently until onions are golden brown. Sprinkle in the flour and cook, stirring, for 2 minutes. Blend in boiling beef stock. Add wine and season to taste. Simmer partially covered for 30-40 minutes, skimming occasionally. Pour into individual ovenproof soup crocks. Float the croutons on top of the soup and sprinkle with grated cheese. Broil until cheese melts and croutons brown.


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