Total Time
20mins
Prep 10 mins
Cook 10 mins

Ingredients Nutrition

Directions

  1. Slice the onions very thinly (very important).
  2. melt margerine over low heat and add onions.
  3. cook over low heat for 1- 1 1/2 hours until carmelized, stirring every five minutes.
  4. add garlic, thyme and bay leaf
  5. This will make about 3 cups of onions.
  6. For each cup add one cup of broth made from the boullion.
  7. Combine with 1/2- 1 Tbsp of worcestershire sauce (to taste). Add dry white wine and port wine
  8. Remove the bay leaf from the soup and ladle the soup into 4 individual soup bowls or crocks, leaving 1 inch from the top of each bowl. Cut the sourdough bread into chunks and add them to each bowl of soup.
  9. Garnish with grated Gruyère cheese (optional)
  10. Freeze the onions in one cup portions so you can make fresh soup whenever you want it.

Reviews

(4)
Most Helpful

5 stars for a very nice carmelized onion base. i tweaked this a bit, added beef soup base and water, thyme, cracked pepper and 1/4 cup brandy, served w/toasted bread and light parmesan- no leftovers:)

chia November 25, 2002

This was my first time making onion soup and it was so good and the recipe is very easy.

BumbleBina October 17, 2006

This was a tasty soup that I will make again. I substituted cooking spray for the margarine & used a dry red wine. I also made the bread chunks into croutons. Thanx Mimi!

CountryLady July 31, 2003

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