i got this one from a better homes and gardens cookbook-
French onion soup
2 tbsp. butter or margarine
2 c. thinly sliced onions (2 lg.)
4 c. beef broth
2 tbsp. dry sherry or dry white wine (optional)
1 tsp. worcestershire sauce
dash pepper
6 slices French bread, toasted
3/4 c. shredded Swiss, gruyere, or jarlsberg cheese (3 o.)
1.)in a lg. saucepan melt margarine or butter. (i use the butter.) stir in onions. cook, covered, over med.-low heat 8-10 min. or till tender and golden, stirring occasionally. stir in beef broth, dry sherry or wine (if desired), worcestershire, and pepper. (i use white pepper a lot of the time). bring to boiling; reduce heat. cover and simmer 10 minutes.
2.)meanwhile, sprinkle toasted bread w/ shredded cheese. place bread under broiler till cheese melts and turns lt. brown. to serve, ladle soup into bowls and float bread atop. makes about 4 1/2 cups. (6 side-dish servings.)
my version of onion soup is just 3 medium onions, sliced, some beef base, worcestershire, black pepper, water and a little olive oil. i cook it, uncovered, adding water as necessary, until the onions are very soft. i don't always add this, but sometimes i add a slice of provolone to the bowl after it's ladled out and let it melt. sprinkle w/ addt'l. black pepper.
French onion soup
2 tbsp. butter or margarine
2 c. thinly sliced onions (2 lg.)
4 c. beef broth
2 tbsp. dry sherry or dry white wine (optional)
1 tsp. worcestershire sauce
dash pepper
6 slices French bread, toasted
3/4 c. shredded Swiss, gruyere, or jarlsberg cheese (3 o.)
1.)in a lg. saucepan melt margarine or butter. (i use the butter.) stir in onions. cook, covered, over med.-low heat 8-10 min. or till tender and golden, stirring occasionally. stir in beef broth, dry sherry or wine (if desired), worcestershire, and pepper. (i use white pepper a lot of the time). bring to boiling; reduce heat. cover and simmer 10 minutes.
2.)meanwhile, sprinkle toasted bread w/ shredded cheese. place bread under broiler till cheese melts and turns lt. brown. to serve, ladle soup into bowls and float bread atop. makes about 4 1/2 cups. (6 side-dish servings.)
my version of onion soup is just 3 medium onions, sliced, some beef base, worcestershire, black pepper, water and a little olive oil. i cook it, uncovered, adding water as necessary, until the onions are very soft. i don't always add this, but sometimes i add a slice of provolone to the bowl after it's ladled out and let it melt. sprinkle w/ addt'l. black pepper.
