Wednesday, May 28, 2008

French Onion Soup

This is a family favorite - traditionally had on Christmas Eve. Credit my SIL Cathy for asking for seconds.... (WHY didn't We think of that!)

I now make several pots a year. I'm the only one at my house who eats it so I eat it every meal for several days. Good crusty bread, smoked provolone, Fiestaware dish and a few minutes under the broiler. Heaven...

Marjie's French Onion Soup
3-4 cans Campbell's Beef Buillone
2 cans water
1 can dry white wine
5 large sweet onions
a buncha butter
worchestershire sauce
pinch of sugar

Slice onions into rings. Over low heat sweat the onions in the butter & sugar until they are soft and transluscent. Seriously, the last time I made this it took 2 COMPLETELY WORTH IT hours. Add in liquids and simmer for a couple hours.

To serve - put in ovenproof bowl, top with crusty bread and smoke provolone and broil. I like my cheese broiled to brown spots!

Merry Christmas!


Lisa said...

I'm not stalking you, really! As you can see, I'm catching up on your blog. This soup sounds great, and I totally agree that the first step with the onions is key to the whole thing. A friend gave me a recipe for doing it (after the onions in frying pan step) in the Crock-Pot, and that turned out very well. Smoked provolone—yum. One must branch out sometimes from one's beloved Gruyere. ;)

Lisa said...

Oh, and by the way, I've heard that Better Than Bouillon really rocks. Wonder how it would be in this soup.