Page 42 - FLIPBOOK NEW

RON WRIGHT’S FRENCH ONION SOUP

Ingredients
5-6 large white onions water
1/4 pound of butter (1 stick) salt and pepper

1 teaspoon garlic of 1 clove minced 2 tablespoon olive oil
2 cans about 28 oz. beef broth French bread

Gruyere cheese grated Parmesan cheese

Instructions

Peel onions and trim ends. Cut onions into thin slices. Heat olive oil, butter and
garlic in a large soup pot and sauté onions in this mixture and coat well. Reduce heat

to low, cover pot and cook stirring occasionally until onions are very limp and
beginning to brown about 10 minutes. Add butter if needed but DO NOT BURN
ONIONS. When onions are golden brown add beef broth and enough water to equal

the amount of the broth. Simmer at low heat for 20 minutes. Cook at high heat for 5
minutes.

If being put in individual oven ware soup bowl, place lightly toasted French bread
slice on top and then put a slice of the Gruyere. Sprinkle Parmesan cheese on top and
bake at 375 degrees until cheese melts.

My husband, Ron always made this soup as our first course for Thanksgiving dinner.

It was always served in our Harvest soup tureen. Served with the soup was French
bread, corn bread, pumpkin bread as well as an assortment of olives, carrots and
celery. Sometimes, he made the French onion soup and put it in individual soup pots.

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