Recipe by San Marcos Sunshine
This recipe was featured on a TVFN, “Calling All Cooks” segment some time ago. As I recall, Keri Poulios's father had passed away, and she was preparing a special recipe he often made for the family. The episode was so poignant, I was in tears but could hardly wait to try the soup myself. It's excellent, IMHO. As Emeril would say, "Do you feel the love?"
Top Review by pinkiediva
I have used this recipe for almost 11 years from the day the show started, we now use it as our New Years Day traditional soup, my family loves it. I would love to thank Keri Poulios for sharing this recipe that was so close to her family's heart.
- 3 tablespoons butter
- 1 tablespoon oil
- 3 large onions, sliced
- 2 tablespoons sugar
- 2 tablespoons flour
- 5 (16 ounce) cans beef broth
- 2 (20 ounce) cans water (empty broth can)
- salt & pepper
- 1⁄4 cup port wine
- 3⁄4 cup Burgundy wine
- French bread, for topping
- mozzarella cheese or gruyere or swiss cheese, for topping
Directions See How It's Made
- In large soup pot, melt butter with oil. Add onions and cook slowly until translucent.
- Add sugar and flour and cook for 1-2 minutes. Add broth, water and seasonings and simmer for 30 minutes.
- Stir in wines, and simmer for 2 more hours.
- Preheat broiler. To serve, pour soup into oven- proof crocks. Place a slice of French bread on top of soup. Cover bread with lots of sliced or shredded cheese, your choice. (I prefer Gruyere).
- Place soup crocks in oven on a sheet pan and broil until cheese is melted and bubbly. I like to place slices of cheese slightly over the edge, so it completely seals the top and melts down the side of each crock.
- Note: Number of servings was not indicated in the recipe. I'm guessing 8-10.