On Line Cookbook
French Onion Soup
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
Teresa

Serves/Makes:10 cups

Ingredients
  • 2 lbs (.9 kg). yellow onions, thinly sliced
  • 1 tbsp (15 ml). olive oil
  • 3 tbsp (45 ml). butter or margarine
  • 1 tsp (5 ml). brown sugar
  • 2 tbsp (30 ml). molasses
  • 1 tsp (5 ml). salt
  • 1 tsp (5 ml). pepper
  • 3 tbsp (45 ml). all-purpose flour
  • 2 quarts (1900 ml) beef broth
  • 3/4 cup (175 ml) vermouth
  • 5 (3/4-inch thick) slices French bread, toasted and halved
  • 2 cups (475 ml) (8 oz (224 grm).) shredded Swiss cheese
Preparation
  • Combine onion, oil and butter in a large saucepan; cook, covered, over medium heat 15 minutes, stirring occasionally.
  • Stir in brown sugar, molasses, salt and pepper.
  • Simmer, covered, 35 minutes, stirring occasionally.
  • Add flour and cook 1 minute, stirring constantly.
  • Gradually add beef broth and vermouth; cook over medium heat, stirring constantly, until thickened and bubbly.
  • Reduce heat and simmer an additional 20 minutes, stirring occasionally.
  • Ladle soup into 10 individual baking dishes.
  • Top each half with a slice of bread, and sprinkle with cheese.
  • Place under broiler 2 to 3 minutes or until cheese melts.
Comments
From "Southern Living", September 1980

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2024 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.