Onion Soup
Soups
Ingredients
2 tablespoons olive oil
3 tablespoons butter
4 cups thinly sliced onions
1 large garlic clove, mashed
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 1/2 tablespoons all-purpose flour
1 cup dry red wine
4 cans (10 oz) Beef Bouillon & 4 cans water
6 to 8 medium-sized slices of Italian Bread, toasted
1 1/2 cups grated Parmesan cheese or Shredded Mozzarella Cheese
Instructions
Combine olive oil and butter in a heavy saucepan and heat. Add onions, cover, and saute slowly for 12 minutes. Uncover and cook slowly to a dark brown. Add garlic, salt and pepper. Sprinkle in flour and stir. Add wine and simmer for 3 minutes. Add boiling broth and cook slowly for 10 minutes. Pour soup into a crock or heatproof glass dish and cover with the slices of toast. Cover the entire surface with the cheese. Place under broiler (low heat) and brown. Serve with more cheese if desired.
Notes
Associated Recipes
Yield
6 to 8 servings