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| | French Onion Soup 2
2 tablespoons of butter or margarine
2 tablespoons of vegetable oil
6 to 7 cups (2 lbs) of thinly sliced yellow onions
1/2 teaspoon of sugar
2 tablespoons of all purpose flour
five 10 1/2 ounce cans of condensed beef bouillon
3 soup cans of water
1 teaspoon of salt
Freshly ground black pepper
1 1/2 cups of Burgundy or dry red wine
1/4 cup of Madeira or port wine
8 to 10 slices of toasted French bread
2 cups of grated natural Gruyere, Swiss or Parmesan cheese
In a 4 to 6 quart Dutch oven, heat butter and oil until hot. Add the onions and sugar. Cook over medium heat for 20 to 30 minutes, stirring frequently until onions are lightly browned and bottom of pan is lightly glazed.
Scrape glaze from bottom of pan and blend with onions. Stir in flour and cook for 1 minute.
Stir in beef bouillon, water, salt and pepper. Bring to boiling. Reduce heat and simmer, covered for 30 minutes.
Stir in Burgundy and Madeira. Taste for seasoning. Pour into tureen or ladle into soup bowls over rounds of bread. Pass grated cheese separately. Makes 2 3/4 quarts 8 to 10 servings |
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