Onion soup is such a treat we forget
how delicious and inexpensive it is.

Onion Soup 1

(Makes: 4 Servings)

4 slices French bread
1/2 inch (1cm) thick
2 tbsp butter
3 Medium onions, thinly sliced
1 Cloves garlic, minced
1/4 tsp Sugar
1/4 cup Dry white wine
2 tbsp Flour
1 Bay leaf
4 cups Beef broth
2 cups Water
Salt and Pepper to taste
1 cup Grated Gruyere cheese
Little grated parmesan
4 Ovenproof onion soup bowls

Toast French bread in 350 F [180C] oven for
about 15 minutes until dry and lightly browned.

In a heavy, large saucepan, melt butter over medium heat until it begins to foam. Reduce heat to low and add onions and garlic, simmer, uncovered for about 15 minutes, stirring occasionally (add butter during cooking process,
if necessary).

Increase heat to medium and add sugar and saut
onions until a deep golden brown; about 30 minutes.

Increase heat to high, pour the wine into the onions; reduce the liquid by 2/3. Reduce heat to medium and sprinkle the flour onto the onions. and stir until all traces of flour disappear. Gradually stir in the beef broth and water, add the bay leaf and season to taste with salt and pepper. Bring to boil; reduce heat and simmer the soup, uncovered for 30 minutes, stirring occasionally.

Remove bay leaf pour hot soup into bowls, float bread on top; sprinkle generously with Gruyere or Mozzarella cheese and a little grated parmesan. Broil the soup, in the middle of the over for 15 to 20 minutes, till bubbly and lightly browned.

This soup keeps well for 3 days covered and refrigerated, or you can freeze it.
If using canned beef broth and you find the soup too salty, add 1 tbsp of lemon juice to reduce the salty flavor.
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Onion Soup 2

2 lbs yellow onion
2 tbsp butter
2 tbsp flour
2 tbsp olive oil
4 cans (14 ounces each) beef broth
1 cup water
2 cups grated swiss cheese
1 Loaf French Bread

Cut onion into small slices (leave them in the fridge
for several hours beforehand - you won't cry as much).
In a large pot, heat butter and oil at medium heat.
Add onions and pepper. Cook for 10 minutes
or until onions begin to soften.
Reduce heat to low, add 1/2 cup of beef
broth and cook slowly for 90 minutes to 2 hours,
stirring occasionally until onions are dark.
Add flour to onions, stir and cook for 2 minutes.
Slowly stir in remaining broth and water,
simmer at medium heat for 10 minutes.

Heat oven at 350 degrees.

Cut French bread in 1-inch pieces, place on baking
sheet and bake until dry, about 5 minutes per side.
Pour soup into heat-proof bowls, float bread pieces on top,
and cover with grated cheese.
Bake until golden brown, about 2-3 minutes.
Serve with French bread.
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Onion Soup 3

Prep Time: 10 minutes
Cook Time: 1 hour 50 minutes
Makes: 4 Servings

3 tablespoons bacon drippings
(4 bacon strips)
6 Maui or Vidalia onions
(3 pounds/8 cups), thinly sliced
2 large shallots, chopped
1 tablespoon balsamic vinegar
1 cup burgundy wine
2 teaspoons dried oregano
3 quarts chicken broth
Salt and freshly ground black pepper, to taste
Sliced baquette, toasted and seasoned
Swiss cheese, grated
Flat-leaf parsley, chopped, for garnish

In a large saucepan over medium heat,
fry 4 strips of bacon until crisp.
Discard bacon. Saute onions and shallots in
bacon fat until tender, about 10 minutes.
Add balsamic vinegar, wine and oregano; cook for 30 minutes.
Stir frequently until the onions caramelize and are golden brown.
Blend in chicken broth. Simmer gently for 1 hour, stir occasionally.
Season with salt and pepper. Ladle soup into 4 ovenproof bowls.
Float the croutons on top of soup and sprinkle with grated cheese.
Broil until cheese melts.
Garnish with flat-leaf parsley, serve immediately.
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