Recipe for My Mom's Onion Soup


1/4 cup butter or margarine
1 teaspoon salt
2 tablespoons flour
2 quarts beef broth (may be canned)
5 cups thinly sliced yellow onions
(about 1 1/2 pounds)
salt and pepper to taste
Grated parmesan or swiss or mozzarella
8 slices French bread (1/2" thick)

Melt butter in large heavy saucepan. Add onions and cook slowly 15 minutes, covered.
Uncover, increase to moderate heat, and cook about 30 minutes, stirring frequently and scraping bottom of pan until onions are deep golden yellow.
Sprinkle with salt and flour; stir 3 minutes.
Remove from heat and stir in broth.
Simmer, partially covered, about 30 minutes, skimming occasionally if necessary.
Set aside or refrigerate until ready to serve...then heat to a simmer
Toast French bread slices. Place slices in serving bowls. Pour soup over bread. Sprinkle with cheese. If desired, place bowls under broiler to melt cheese.
(Chicken broth may be used for a lighter soup.)

6-8 servings
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