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