Country Style Onion Soup
Howard Purdy Purdy
ingredients
- 4 large thinly sliced onions
- 4 cups Beef stock or strong beef bouillon
- 2 tsp sugar
- 2 tbsp soft margarine
- 1 tsp cooking sherry per bowl
- 4 slices bread (preferably French) 1/2 inch thick
- 3 tbsp Parmesan cheese per bowl
directions
- 1
In a large heavy saucepan, sauté the onions in the margarine until so brown that a few onions have burned parts and somewhat translucent. (The secret of the soup is to burn the onions.) Sprinkle on the sugar and sauté five more minutes. Most of the burned parts will cook off in the stock later, and will give the soup that special flavor.
- 2
Add the stock or bouillon slowly at first scraping the bottom of the pan to get the burned parts into the bouillon. Simmer for 30 minutes. Dry out the bread slices in a 350-degree oven until crisp, not brown. Add a teaspoon of sherry in each soup bowl. Pour the soup in individual bowls and arrange the bread on top. Sprinkle with cheese and bake in the 350 degree oven for 30 minutes and cheese has melted.
Source: TasteBook
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