Features of "A Memory of French Onion Soup"

Cooking time: 3¼ hours
Preparation time: 10 min
Serves: 8
-10

Ingredients for "A Memory of French Onion Soup"
(Click here for measurement conversion)

3 tablespoons butter
1 tablespoon oil
3 large onions, sliced
2 tablespoons sugar
2 tablespoons flour
5 (16 ounce) cans beef broth
2 (20 ounce) cans water (empty broth can)
Salt & pepper
1/4 cup port wine
3/4 cup Burgundy wine
French bread, for topping
Mozzarella cheese or
Gruyere or
Swiss cheese, for topping

Method of cooking "A Memory of French Onion Soup"

In large soup pot, melt butter with oil. Add onions and cook slowly until translucent. Add sugar and flour and cook for 1-2 minutes. Add broth, water and seasonings and simmer for 30 minutes. Stir in wines, and simmer for 2 more hours. Preheat broiler. To serve, pour soup into oven- proof crocks. Place a slice of French bread on top of soup. Cover bread with lots of sliced or shredded cheese, your choice. (I prefer Gruyere). Place soup crocks in oven on a sheet pan and broil until cheese is melted and bubbly. I like to place slices of cheese slightly over the edge, so it completely seals the top and melts down the side of each crock. Note: Number of servings was not indicated in the recipe. I’m guessing 8-10.