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This is a fairly quick and easy recipe for the classic
french onion soup. And it is quite good. This is one of Anna's
all time favorite recipes. She follows the recipe almost exactly,
while I like to let the onions caramelize a little bit longer,
as I think it gives the soup a sweeter and richer flavor. But
you can't go wrong with either method. |
2 tbls butter
2 cups thinly sliced onions
4 cups beef broth
2 tbls dry sherry |
1 tsp Worcestershire sauce
1 pinch of black pepper
4 to 6 slice french bread, toasted
Provolone or Swiss Cheese, sliced or shredded |
In a large saucepan melt butter. Stir in onions. Cook,
covered, over medium-low heat for 8 to 10 minutes
or until tender and golden, stirring occasionally.
Add beef broth, dry sherry Worcestershire sauce, and
black pepper. Bring to a boil, and reduce heat. Cover
and simmer for 10 minutes.
Ladle soup into bowls. Place french bread slices
on top of soup, and cover with cheese. Place bowls
under broiler until cheese is brown and bubbly.
Source: Better
Homes & Gardens Cookbook |
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