A really delicious, simple onion soup recipe that is good any time of the year.
3 Tablespoons butter
1 Tablespoon oil
3 large onions, sliced
3 Tablespoons sugar
3 Tablespoons flour
5 (16 ounce) cans beef broth
3 cups water
Salt and pepper to taste
¼ cup Port wine
¾ cup Burgundy wine
Baguette
Mozzarella, Gruyere or Swiss cheese
In a large soup pot, melt the butter with the oil. Add the onions and cook until translucent. Add the sugar and flour, and cook for 1 minute. Add beef broth, water, burgundy, port, salt and pepper. Simmer for 2 hours.
Slice the baguette and toast. Preheat the broiler. To serve, pour the onion soup into crocks. Place a piece of baguette on top. Cover bread with your choice of cheese. Place on a baking tray and then place it in the oven and broil until cheese is melted and bubbly.
Note: If you prefer not to use the port or burgundy, just add more beef broth or water to equal the amount of port and burgundy used in the recipe.
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