Onion soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Thinly sliced onions |
| 5 | tablespoons | Butter |
| 1 | tablespoon | Oil |
| 1 | teaspoon | Flour |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Dijon-style mustard |
| 1 | teaspoon | Pepper |
| 6 | cups | Beef broth |
| 1 | cup | Sherry |
| 2 | tablespoons | Grated swiss cheese |
| 1 | tablespoon | Freshly grated parm. cheese |
Directions
In a deep skillet saute onions in butter and oil for 30-40 minutes or until they are well browned. Stir in flour, salt, mustard, and pepper to taste and cook the mixture for 2 minutes. Pour in the beef broth and sherry, and cook the soup over low heat, stirring until it comes to a boil. Simmer it for 30 minutes.
Divide the soup among 6 individual flameproof soup bowls. Put in thick slice of French bread, toasted, in each bowl and top each slice with 2 T grated swiss cheese and 1 T parmesean cheese. Put the bowls under a preheated broiler for 1-2 minutes. or until the cheese is melted and lightly browned.
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