Onion Soup

Name: Onion Soup
Ingredients: 2 Tbsp. margarine; 2 Tbsp. vegetable oil; 7 c. (2 lb.) thinly sliced onions; 1/4 tsp. sugar; 2 Tbsp. flour; 5 cans (10 1/2 oz.) condensed beef bouillon; 3 soup cans water; 3/4 tsp. salt; 1/4 tsp. black pepper; 1 1/2 c. Burgundy or dry red wine; 1/4 c. Port wine; 10 slices toasted French bread; 2 c. grated Gruyere, Swiss or Parmesan cheese

13 ingredients

13 steps

Ingredients

2 Tbsp. margarine
2 Tbsp. vegetable oil
7 c. (2 lb.) thinly sliced onions
1/4 tsp. sugar
2 Tbsp. flour
5 cans (10 1/2 oz.) condensed beef bouillon
3 soup cans water
3/4 tsp. salt
1/4 tsp. black pepper
1 1/2 c. Burgundy or dry red wine
1/4 c. Port wine
10 slices toasted French bread
2 c. grated Gruyere, Swiss or Parmesan cheese

Directions

1

In 4 to 6-quart Dutch oven or kettle, heat butter and oil until hot.
2

Add onions and sugar.
3

Cook over medium heat for 20 to 30 minutes, stirring frequently, until onions are lightly browned and bottom of pan is lightly glazed.
4

Scrape glaze from bottom of pan and blend in with onions.
5

Stir in flour and cook 1 minute.
6

Stir in beef bouillon, water, salt and pepper.
7

Bring to boil.
8

Reduce heat and simmer, covered, for 30 minutes.
9

Stir in Burgundy and Madeira.
10

Taste for seasoning.
11

Pour into tureen or ladle into soup bowls over rounds of bread.
12

Pass grated cheese separately.
13

Makes 2 2/3 quarts (8 to 10 servings).