Lance's French Onion Soup |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
6 cup(s) beef broth |
1 tablespoon(s) butter or margarine |
1 loaf(s) french bagette |
1/2 pound(s) motz |
parm cheese |
salt & pepper |
1 teaspoon(s) sugar |
1/2 pound(s) swiss |
2 tablespoon(s) vegetable oil |
white wine |
5 yellow onions |
Directions:
1. Cut up onions (do not dice), but leaving them in 1/2 rings or quarters. In a medium pot, heat beef broth...bring to just below a boil. In a large sauce pot, heat 2T of oil and 1T of butter or margarine, add onions (stirring and coating)...stir occasionally until they are limp and transparent (about 15 mins). Add 1t of sugar and stir. Add hot broth. Simmer, covered for 20 mins. Add 1/2c white wine and S&P to taste. Simmer, uncovered, for another 10 mins. Cut bagette into 1/2" slices and butter. Ladle soup into oven proof bowls, top with buttered bread, grated swiss, motz & parm cheese. Broil 3" below the heat until cheese is brown and bubbly. Enjoy with the leftover wine!
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