Monday, November 21, 2011

A Soup a Week for Winter: French Onion Soup

This soup takes a little bit of vigilence and time, but it is well worth the effort.

2 large Onions

2 cans of beef Broth (vegetable will work for vegetarian)

White Wine

salt to taste

  1. Chop slice or dice the onion to your preference (I like rings)
  2. In a fry pan over medium heat start cooking the onions in just enough broth to cover the bottom of the pan.
  3. Cook until the broth boils out. Don't stir to much it is okay for things to stick to the pan. 
  4. Continue adding a little beef broth and cooking it off until you use up one of the cans of broth.
  5.  After the broth add just enough white wine to coat the bottom of the pan and scrape anything left on the bottom with a spoon.
  6. Add the other can of broth and simmer for about 10 minutes.
  7. Add salt to taste and enjoy

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