Page 214 - Harrington Family Recipes

Onion Soup

Recipe By :Sunset, December 1977
Serving Size : 22 Preparation Time :0:00
Categories : Soups and Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 lb onions
1/2 c butter
1/4 c flour
4 qt beef broth
1 c wine, white
salt and pepper
2 c Swiss cheese -- shredded
3 c seasoned croutons
2 c tomatoes -- diced & seeded
1 c green onions -- sliced

Cut onions in half vertically, then in thin vertical slices. Melt butter
in a Dutch oven over medium-high heat. Add onions, cover, and cook until
limp, about 10 minutes. Uncover and cook stirring often 20 to 25 minutes
(I cook slowly for at least an hour). The onions should be soft and
caramelly.

Sprinkle flour over onions; cook stirring, for about 1 minute. Remove
from heat and gradually stir in 2 quarts of the broth. Return to heat,
add wine, and bring to boiling, stirring. Cover and reduce heat to keep
broth simmering gently for 30 to 40 minutes. (If making ahead, cover and
refrigerate.)

Before serving, add remaining 2 quarts of broth and reheat slowly until
piping hot. Season to taste with salt and pepper. Serve with a selection
of condiments to add to individual bowls.

Makes about 5-1/2 quarts.
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Per Serving (excluding unknown items): 110 Calories; 4g Fat (37.1%
calories from fat); 9g Protein; 8g Carbohydrate; 1g Dietary Fiber; 11mg
Cholesterol; 975mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2
Vegetable; 1 Fat.

NOTES : I got this from the December 1977 Sunset Magazine. I
discovered that if you cook the onions forever, the soup
has a wonderful sweet, nutty taste. I always get
compliments on this soup. --ch

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