Kate’s Onion Soup
- 1 1/2 pound Onions (tossed with about 1/2 cup of oil)
- 2 cups Chicken and Beef bouillon
- 1 cup Red Wine
- Sachet (a light cloth square tied to hold spices)
- 2-3 Peppercorns
- 1/2 Bay leaf
- 1-2 Sprigs of Parsley
Clean and cut onions into ¾” pieces, toss with just enough vegetable oil to lightly coat pieces.
Saute in a pot until transparent.
Add half-chicken, half-beef broth.
Add red wine and sachet and simmer 10-15 minutes.
Toast bread slices (French or Italian bread is usual, but any hearty bread will do).
Fill oven-proof bowls with soup.
Top with a complementary cheese: edam is suggested but again, any kind that you like will do. (I have used gouda, swiss, gruyere.)
Place on a cookie sheet, oven preheated on high. Cheese melts in about 4 minutes.
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.