Prep 15 mins
Cook 45 mins
What makes it special? Well, it's special because I have changed this soup to suit my particular tastes and it's not the traditional recipe. I don't like the strong concentrated taste of beef in the soup. And so I have made this super simple soup so that it is half beef stock and half chicken stock. Use canned broth to make this even more convenient. It is delicious, as many friends and family members have remarked. To me, this is heavenly.
- 4 ounces butter
- 5 large onions, very thinly sliced
- 2 tablespoons flour
- 8 cups stock (I use 1/2 chicken and 1/2 beef) or 8 cups broth (I use 1/2 chicken and 1/2 beef)
- Italian bread or French bread, cut in 1/2 inch slices
- mozzarella cheese or swiss cheese, thinly sliced, scale back cheese to 1 Tbsp, can be omitted for careful eaters
- In a large METAL pot (not enamel or non-stick) over medium heat, melt butter.
- Cook onions, stirring frequently for about 30 minutes or until golden and transparent.
- Add flour and cook for one minute.
- Gradually stir in broth (s).
- Bring to a boil, reducing heat and simmering for 5 minutes.
- Preheat oven broiler to high.
- Pour soup into oven-proof bowls which have been placed on a baking sheet.
- Place a slice of bread on top of each bowl and place as much cheese as desired over the top of the bread.
- Broil until cheese is as melted and bubbly or as browned as you like.