Prep 15 mins
Cook 2 hrs
One of my favorite soups, it has a mellow flavor and it comes together quickly. Two tips: chill onions to lessen the flow of tears when slicing, and avoid slicing onions first thing in the morning! The recipe's from "Colorado Cache Cookbook", by the way, which is a junior league cookbook.
- 5 large yellow onions, thinly sliced
- 4 tablespoons butter
- 2 teaspoons sugar
- 1 tablespoon flour
- 1 cup chablis or 1 cup dry white wine
- 1 quart beef stock or 2 (10 1/2 ounce) cans consomme, plus two cans of water (I usually take the easy way out.)
- 2 cups grated swiss cheese (or sliced small)
- 1⁄2 cup freshly grated parmesan cheese (2 ounces)
- In a heavy-bottomed pan, slowly brown the onions in butter and sugar until the onions are golden brown, about 30 minutes, occasionally scraping the brown off the bottom of the pan.
- Add flour and cook, stirring for 2 or 3 minutes.
- Add the wine and cook for 2 or 3 minutes.
- Add stock or consomme and water, and simmer partially covered for 1 hour.
- To serve, you may place a small slice of French bread on top of each bowl, and cover generously with Swiss cheese and a sprinkle of Parmesan cheese, then bake covered at 325 degrees for 15 minutes, then uncover and bake another 10 minutes.
- Or add the cheese, heat in the micro for 25 seconds, and then use a slice of French bread to dip in the soup; again, I usually take the easy way out.