French Onion Soup, or a Recipe butterandjelly will hate.
2tbsp Butter
2tbsp Olive Oil
3 Large Onions, Sliced
1tsp sugar.
1tbsp flour.
In a 4qt saucepan, cook onions and sugar in hot olive oil and butter for ten minutes over medium heat, stirring frequently. Sprinkle flour over onions toward the end of the ten minutes and stir well until blended.
1/2cup Red Cooking Wine
2 10.5oz cans condensed beef broth ( or vegetable broth if you are a vegetarian ).
2 1/2 cups water
NOTE: I was only able to find 14oz cans of broth, so I reduced the amount of water I put in. You can also use boullion cubes & water - the boullion cube package should have the correct proportions of cubes to water.
Add wine, broth and water. Heat to boiling. Reduce heat to low, cover and simmer for 10 minutes. Keep soup hot.
French Bread
Slices of Swiss Cheese
Preheat oven to 425 degrees. Cut French Bread into 1 inch slices and toast the slices. Put soup into 8oz oven-safe bowls. Place toasted bread over soup - one bowl may take several slices - and fold Swiss Cheese slices over bread. Put bowls onto cookie sheet, and then bake in oven for 10 minutes or until cheese is melted and soup is hot enough.
Makes enough soup for roughly six bowls. If you want nutritonal information, ask a nutritionist.
Oh yeah, and just so you know, the recipe really tastes terrible if you use Red Wine Vinegar instead of Red Wine, but if you get it right it tastes pretty darn good.
2tbsp Olive Oil
3 Large Onions, Sliced
1tsp sugar.
1tbsp flour.
In a 4qt saucepan, cook onions and sugar in hot olive oil and butter for ten minutes over medium heat, stirring frequently. Sprinkle flour over onions toward the end of the ten minutes and stir well until blended.
1/2cup Red Cooking Wine
2 10.5oz cans condensed beef broth ( or vegetable broth if you are a vegetarian ).
2 1/2 cups water
NOTE: I was only able to find 14oz cans of broth, so I reduced the amount of water I put in. You can also use boullion cubes & water - the boullion cube package should have the correct proportions of cubes to water.
Add wine, broth and water. Heat to boiling. Reduce heat to low, cover and simmer for 10 minutes. Keep soup hot.
French Bread
Slices of Swiss Cheese
Preheat oven to 425 degrees. Cut French Bread into 1 inch slices and toast the slices. Put soup into 8oz oven-safe bowls. Place toasted bread over soup - one bowl may take several slices - and fold Swiss Cheese slices over bread. Put bowls onto cookie sheet, and then bake in oven for 10 minutes or until cheese is melted and soup is hot enough.
Makes enough soup for roughly six bowls. If you want nutritonal information, ask a nutritionist.
Oh yeah, and just so you know, the recipe really tastes terrible if you use Red Wine Vinegar instead of Red Wine, but if you get it right it tastes pretty darn good.