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Kate’s Onion Soup

Recipe Keys: A Appetizers B Breakfast D Dinners L Lunch
Prep Time 20 mins Total Time 20 mins
Servings: 4

Ingredients

Instructions

  1. Clean and cut onions into ¾” pieces, toss with just enough vegetable oil to lightly coat pieces.

  2. Saute in a pot until transparent.

  3. Add half-chicken, half-beef broth.

  4. Add red wine and sachet and simmer 10-15 minutes.

  5. Toast bread slices (French or Italian bread is usual, but any hearty bread will do).

  6. Fill oven-proof bowls with soup.

  7. Top with a complementary cheese: edam is suggested but again, any kind that you like will do. (I have used gouda, swiss, gruyere.)

  8. Place on a cookie sheet, oven preheated on high. Cheese melts in about 4 minutes.

Note

Here are some cheats: I buy the chicken and beef broth in 32 oz. containers, rather than use bouillon cubes. It’s faster and I just think it tastes better. The sachet can be made of cheesecloth or even a paper towel. Use a twist tie to secure it. You can add vegetables to this to make it a full meal. Whatever you like.