Nan's Recipes: Onion Soup

Onion Soup

This makes four servings, but I always double it and freeze it in quart zip-lock bags. Some people add a little red wine to the soup.

This makes about 8 cups:

  • 3 tablespoons butter
  • 2 cloves garlic, minced
  • 4 cups peeled and chopped onions
  • 5 cups of canned beef broth (if condensed, thin)
  • 1/4 dried thyme
  • 1 teaspoon sugar
  • 1/2 teaspoon Dijon mustard
  • thickly sliced French bread, toasted
  • 2 ounces Gruyere, shredded, per serving
  • Salt, pepper, and Parmesan cheese to taste

Melt butter in a large heavy pot. Add garlic, onions, and sugar. Saute over medium heat for 45 minutes, stirring frequently. Onions will caramalize to a deep brown.

Add the beef broth, thyme, mustard and simmer for 1/2 hour. Taste for seasonings. You may want to add pepper and a little more sugar.

Sprinkle the bread with half the gruyere and melt cheese in a toaster oven or broiler. Sprinkle the hot soup with the other half of the gruyere and serve topped with the cheese toast.

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No unauthorized reproduction. Thank you. Text by Nan. Photos Copyright ©2001 Nan Hamilton