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Ingredients:
4 tbsp. unsalted butter
4 lg. sweet or Walla Walla onions,
sliced
1 tbsp. sugar
6 c. beef broth, divided
2 tbsp. worcestershire sauce
Salt and pepper to taste
4 thick slices French bread
Additional unsalted butter
Garlic salt or 1 garlic clove, halved
1 c. (4 oz.) shredded Gruyere or
Swiss cheese
Direction:
In a Dutch oven, melt butter
over medium heat. Saute onions until tender. Sprinkle sugar
over onions. Reduce heat and cook, stirring occasionally,
until onions are caramelized, about 20 minutes. Add 3 cups
broth; simmer 15 minutes. Add remaining broth, worcestershire
sauce, salt and pepper. Cover and simmer for 30-40 minutes.
Meanwhile, spread both sides of the bread with additional
butter; sprinkle with garlic salt or rub with the cut-side of
garlic clove. Broil bread until golden brown, then turn and
brown other side. Ladle soup into individual ovenproof soup
bowls. Float a slice of bred in each bowl and sprinkle with
cheese. Broil until cheese is melted and bubbly. Serve
immediately. Yields: 4 servings. The onions in this part of
the country are superb, and this soup is proof. Try it and see
if your family enjoys this recipe as much as mine does.
***
For
Details about Ingredients , check your nearest American Store
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