This is how I make it. I'm not big on measurements when it comes to soup.
3 to 6 lbs. of yellow onions, peeled, cut in half, and sliced or cut up
coarsely.
1 stick butter, real butter
cook onions in butter for a really long time over a medium-low heat. You
want the onions to caramelize which takes at least 20 or 30 minutes for this
amount of onion. You will know they are done when they are soft and taste
sweet. No hard onion at all.
Stir frequently to keep onions from sticking. I cover them for a while and
stir them about every 5 minutes.
Add 1 to 3 quarts of beef or chicken stock or a combination of both.
Add a little dry red wine, maybe 1/4 cup for every quart is plenty.
Let cook a while and taste. Add salt and pepper.
tear up some French or Italian or just slices of bread. Cook them in a
little olive oil with some garlic powder and whatever seasonings you like.
Cook and move them around so they don't burn, but get pretty toasted.
Put some of the toasted bread in the bottoms of the serving bowls.
Ladle soup over bread and sprinkle with Parmisan cheese.
This freezes well, so make plenty.
Original Message -----
From: "Steve and Gina Stewart" <[email protected]>
To: "cookinginthedark" <[email protected]>
Sent: Tuesday, May 01, 2012 2:51 PM
Subject: [CnD] onion soup recipe
looking for a onion soup recipe. if have one, please post it.
STEVE and GINA STEWART
CnD MODERATOR
ATTHEMARKET OWNER
EMAIL;[email protected]
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