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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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One of my favorite soups, it has a mellow flavor and it comes together quickly. Two tips: chill onions to lessen the flow of tears when slicing, and avoid slicing onions first thing in the morning! The recipe's from Colorado Cache Cookbook , by the way, which is a junior league cookbook. Ingredients:
5 large yellow onions, thinly sliced |
4 tablespoons butter |
2 teaspoons sugar |
1 tablespoon flour |
1 cup chablis or 1 cup dry white wine |
1 quart beef stock or 2 (10 1/2 ounce) cans consomme, plus two cans of water (i usually take the easy way out.) |
2 cups grated swiss cheese (or sliced small) |
1/2 cup freshly grated parmesan cheese (2 ounces) |
Directions:
1. In a heavy-bottomed pan, slowly brown the onions in butter and sugar until the onions are golden brown, about 30 minutes, occasionally scraping the brown off the bottom of the pan.
2. Add flour and cook, stirring for 2 or 3 minutes.
3. Add the wine and cook for 2 or 3 minutes.
4. Add stock or consomme and water, and simmer partially covered for 1 hour.
5. To serve, you may place a small slice of French bread on top of each bowl, and cover generously with Swiss cheese and a sprinkle of Parmesan cheese, then bake covered at 325 degrees for 15 minutes, then uncover and bake another 10 minutes.
6. Or add the cheese, heat in the micro for 25 seconds, and then use a slice of French bread to dip in the soup; again, I usually take the easy way out.
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