Penny Ashton - 1990
Serves 4 to 6
OR
Gruyére Cheese (grated)
Penny Ashton - 1990 |
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| ONION SOUP | ||||
| Make in Heavy Bottom Casserole pot or Fry onions in Skillet and transfer to Soup Pot. | ||||
| ¼ | C | Butter (½ stick) | > | Cook in Butter until lightly browned, about 20 minutes. Add Sugar, Cook & Toss until caramelized, about 10 min. |
| 4 | Lg | Yellow Onions (sliced thinly) | ||
| ¼ | C | Sugar | ||
| 3 | Cans | Condensed Beef Broth | > | Add to Onions and bring to boil. Simmer 30 min. |
| 1 | t | Worcestershire Sauce | ||
| Salt if desired | > | Season to taste. | ||
| t | Pepper | ||
| Optional step: | ||||
| 2 | T | Ruby Port | > | Simmer ½ hour longer. |
| 1 | Baguette (½ - ¾ in. slices) | > | Toast Bread. | |
| Lots | (1C) | Parmesan Cheese (grated) (Fresh is best) OR Gruyére Cheese (grated) | ||
| You can sprinkle toasted bread with cheese, broil, and float on soup in bowls OR float bread on soup, sprinkle cheese over all and Broil in oven proof serving Bowls. | ||||