Glenn's Onion Soup Recipe

• 5 cans Campbell's beef broth, bouillon
• Water
• 1 c. dry vermouth
• 2 bay leaves
• 1/2 teaspoon thyme
• 1/4 c. tomato paste
• 1/4 c. chopped celery tops
• 8 springs parsley
• 3/4 c. chopped onion
• 3/4 c. chopped carrots

1. READ ALL DIRECTIONS THOROUGHLY BEFORE BEGINNING 3 tbsp.
2. butter 2 tbsp.
3. extra virgin olive oil 1 teaspoon salt 1/2 teaspoon sugar 1/4 c. flour 2 quart.
4. brown stock 1/2 c. dry vermouth
5. Cook sliced onions in butter and extra virgin olive oil in covered 4 qt pot for 15 min at moderate heat, stirring occasionally.
6. Uncover pot, add in salt and sugar and cook for 1 hour; stirring frequently to avoid burning on the bottom.
7. Sprinkle in flour and stir for 3 min.
8. Take pot off heat, blend in stock (that has previously been brought to a boil) slowly.
9. Add in vermouth.
10. Put back on heat, simmer (low heat) partly covered for 40 min, skimming fat off of the surface occasionally when necessary.
11. Season to taste with salt and pepper.

campbells beef, water, bay leaves, thyme, tomato paste, celery tops, parsley, onion, carrots

Taken from cookeatshare.com/recipes/glenn-s-onion-soup-55380 (may not work)