Clay Street Deli and Annie's Pantry

Soups · Page 19

French Onion Soup (author's favorite)

Yield: 10 cups

Ingredients

  • 2 lbs yellow onions thinly sliced
  • 1 Tbs olive oil
  • 3 Tbs margarine
  • 1 tsp brown sugar
  • 2 Tbs molasses
  • 1 tsp salt
  • 1 tsp pepper
  • 2 qts beef broth
  • 3/4 cup vermouth
  • 5 (3/4 in. thick) slices french bread, toasted and halved
  • 2 cups (8 oz.) shredded Swiss cheese
  • 3 Tbs all-purpose flour

Instructions

Combine onion, oil and margarine in a large suacepan, cook covered over medium heat 15 minutes, stirring occasionally. Stir in brown sugar, molasses, salt and pepper. Simmer covered 35 minutes, stirring occasionally. Add flour and cook 1 minute stirring constantly. Gradually add beef broth and vermouth. Cook over medium heat stirring constantly until thick and bubbly. Reduce heat and simmer an additional 20 minutes stirring occasionally. Ladle soup into 10 individual baking dishes. Top each with a half slice of bread and sprinkle with cheese. Place under broiler 2 to 3 minutes or until cheese melts. Yield: 10 cups.

© 1986 Clay Street Deli and Annie's Pantry™. All rights reserved including the right to reproduce this book or parts thereof in any form. Printed page 19.