Onion Soup

Name: Onion Soup
Ingredients: 5 tablespoons butter; 2 tablespoons oil; 5 medium onions, peeled and very thinly sliced; 1 teaspoon or more sugar (optional); 1 1/2 teaspoons salt; 6 cups beef broth; 1 cup red wine or port; 8 slices crisp toast, preferably crusty French bread; Grated Parmesan cheese or Asiago cheese

9 ingredients

13 steps

Ingredients

5 tablespoons butter
2 tablespoons oil
5 medium onions, peeled and very thinly sliced
1 teaspoon or more sugar (optional)
1 1/2 teaspoons salt
6 cups beef broth
1 cup red wine or port
8 slices crisp toast, preferably crusty French bread
Grated Parmesan cheese or Asiago cheese

Directions

1

Saute the onions in butter and oil in a heavy skillet over medium heat until they are soft and take on color.
2

You may sprinkle them with a small amount of sugar and toss them so that the sugar caramelizes and colors them.
3

Salt them.
4

Add boiling broth and wine-I happen to prefer port, for it was the onion soup I grew up on.
5

Blend over medium heat.
6

Serve in heated bowls with Parmesan cheese and crisp slices of hot toasted French bread.
7

Variations
8

(1) Ladle soup into ovenproof dishes and add slices of toast heaped with grated Switzerland cheese and some Parmesan, place in a 350-degree oven for 10 minutes or so till the cheese melts and bubbles.
9

Serve at once with additional toast and bowls of grated Switzerland cheese and Parmesan.
10

(2) Instead of the port or red wine add 2/3 cup applejack to the soup.
11

Onion Soup Made with Chicken Broth.
12

Substitute rich chicken broth for the beef broth white wine for the red.
13

This is a very delicate and delicious version of onion soup which I first discovered in upper New York State.