Onion Soup
- 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
- In 4 to 6-quart Dutch oven or kettle, heat butter and oil until hot.
- Add onions and sugar.
- Cook over medium heat for 20 to 30 minutes, stirring frequently, until onions are lightly browned and bottom of pan is lightly glazed.
- Scrape glaze from bottom of pan and blend in with onions.
- Stir in flour and cook 1 minute.
- Stir in beef bouillon, water, salt and pepper.
- Bring to boil.
- Reduce heat and simmer, covered, for 30 minutes.
- Stir in Burgundy and Madeira.
- Taste for seasoning.
- Pour into tureen or ladle into soup bowls over rounds of bread.
- Pass grated cheese separately.
- Makes 2 2/3 quarts (8 to 10 servings).
margarine, vegetable oil, onions, sugar, flour, condensed beef bouillon, water, salt, black pepper, red wine, wine, bread, grated gruyere
Taken from www.cookbooks.com/Recipe-Details.aspx?id=884446 (may not work)