Post by BBQ Butcher on Feb 5, 2009 20:37:55 GMT -5
AAB's Onion Soup
(as with most of my recipes, the quantities are up to your own digression)
2-3 thin sliced sweet onions
2-3 TBS butter or margarine
1-2 TBS Kosher Salt
1 cup wine* (red or white)
1 cup chicken broth
2 cups beef broth
Melt the butter in a sauce pan. Add a layer of onions, a few pinches of salt, repeat until all of the onions are in pan.
Cook, covered, at medium heat for about 15-20 minutes, DO NOT STIR, until onions are translucent.
Remove cover, stir and reduce heat. Cook uncovered until onions are caramelized (approx another 15-20 minutes).
Add wine and reduce to a syrupy consistency.
Add the chicken and beef broth, stir, cook on low for 10-15 minutes.
Serve with crusty bread, croutons and melted cheese of your choice.
*Red wine will give a deeper color and taste, while the white will add some sweetness and a lighter finished product.
(as with most of my recipes, the quantities are up to your own digression)
2-3 thin sliced sweet onions
2-3 TBS butter or margarine
1-2 TBS Kosher Salt
1 cup wine* (red or white)
1 cup chicken broth
2 cups beef broth
Melt the butter in a sauce pan. Add a layer of onions, a few pinches of salt, repeat until all of the onions are in pan.
Cook, covered, at medium heat for about 15-20 minutes, DO NOT STIR, until onions are translucent.
Remove cover, stir and reduce heat. Cook uncovered until onions are caramelized (approx another 15-20 minutes).
Add wine and reduce to a syrupy consistency.
Add the chicken and beef broth, stir, cook on low for 10-15 minutes.
Serve with crusty bread, croutons and melted cheese of your choice.
*Red wine will give a deeper color and taste, while the white will add some sweetness and a lighter finished product.
