Recipe by Mary K. W.
This is a recipe that I've had for years and once again have no idea where it came from. My family likes it better than any we've ever had in a restaurant. This is also great the second (or third) day. The amount of onions you use will depend on how strong you want the onion taste to be. In my opinion, you can have too much onion, so I usually tend to stay closer to the 3 cups rather than 5.
Top Review by mosma
This is a great soup, although I felt it was missing something. I added some oregano and brown sugar and that helped it out (a bit unconservative, but I was feeling adventurous). It was very good, but I think I'll stick to my usual recipe.
- 709.77-1182.95 ml onions, thinly sliced
- 118.29 ml butter or 118.29 ml margarine
- 44.37 ml flour
- 3 (893.00 g) can beef broth
- 3 beef bouillon cubes
- 473.18 ml water
- 59.14 ml white wine or 59.14 ml sherry wine
- salt and pepper, to taste
- onion salt, to taste
- French bread
- swiss cheese, shredded
- parmesan cheese, grated
Directions See How It's Made
- Separate sliced onions into rings and fry slowly in butter or margarine. When soft and brown, add flour and mix well.
- Cook for a few minutes; add beef broth, bouillon cubes, water, wine and seasonings.
- Cover and cook slowly 30 minutes.
- In individual soup crocks, place a small piece of french bread. Add a piece of swiss cheese, then hot soup. Add another small piece of bread and grated parmesean cheese.
- Place under broiler until cheese melts and browns slightly.