Name: French Onion Soup
Ingredients: 3 tablespoons butter; 1 tablespoon oil; 6 cups onions (thinly sliced); 1 teaspoon salt; 1 teaspoon sugar; 3 tablespoons flour (optional); 2 quarts beef bouillon (diluted); 1 cup red wine; 1 bay leaf; 1/2 teaspoon sage; salt and pepper (to taste); 4 dashes Tabasco sauce; 1 loaf French bread; oil or melted butter; 1 1/2 cups swiss and parmesan cheese mixed (grated)

Print Recipe

French Onion Soup

Course: Soup

Servings: 6

Author: Nancy Hug

Ingredients

3 tablespoons butter
1 tablespoon oil
6 cups onions thinly sliced
1 teaspoon salt
1 teaspoon sugar
3 tablespoons flour optional
2 quarts beef bouillon diluted
1 cup red wine
1 bay leaf
1/2 teaspoon sage
salt and pepper to taste
4 dashes Tabasco sauce
1 loaf French bread
oil or melted butter
1 1/2 cups swiss and parmesan cheese mixed grated

Instructions

Melt butter with oil in saucepan; add sliced onions and stir to coat.
Cover and cook over moderate heat 15-20 minutes. Stir occasionally until
onions are tender and translucent. Uncover and raise heat to moderately
high and stir in salt and sugar. Cover and cook 30 minutes, stir
frequently until onions are a deep golden brown.
Lower heat to moderate. Stir in flour and add more butter if flour does
not absorb into a paste with onions. Cook slowly stirring continuously
for 2 minutes to brown flour lightly. Remove from heat.
Pour in a cup of hot diluted bouillon(see note) stirring with a wisk to
blend flour and bouillon. Add rest of the bouillon and the wine, bay
leaf, & sage and bring to a simmer. Simmer slowly for 30-40 minutes.
Season with salt, pepper and Tabasco.
Slice bread in rounds. Brush with oil or melted butter. Brown both sides
in oven 15-20 minutes.
Place bread rounds in oven-proof bowls. Ladel soup into bowls. Top with
cheese. Broil or put in oven at 350 degrees for 30 minutes.

Notes

NOTES : Using 4 cans beef bouillon, dilute each can with l can water.

Recipe By: Nancy Hug
Serving Size: 6

French Onion Soup