I love onion soup, and for the life of me don’t know why rests charge so much for it when there is so little in it. The most expensive thing about it is the cheese. We like Swiss but any kind you like is just fine.
The only trick to it is to carmelize the onions, and that can take a little while, but is so worth it.
I came up with my own recipe to make it more affordable and have it any time I liked. —jane mcmillan
10 to 12
large onions, peeled and sliced thickly
beef broth, home made, or two 32 oz containers beef broth
or more crushed red pepper to taste
each black pepper and dried parsley
large bay leaf
slices cheese per bowl of soup, we like Swiss
slice toast per bowl cut to fit crock
- Peel and slice onions 1/4 inch thick, then cut slices in half to make a half moon shape.
- Heat the butter and oil o med low heat in a stock pot, and then add the onions.
- Saute the onions, turning occasionally until they are brown and carmelized.
- Add beef stock, beef base,worchestershire sauce, and seasonings, simmer for 20 minutes.
- Set broiler to high, toast your bread,
- Ladle soup into broiler proof crock, put the toast on top, and lay cheese slices on top of that.
- Broil about 6 inches from flame until cheese is melted, gooey, and browned.