Saturday, November 15, 2008

French Onion Soup

Six onions---any kind and a mixture of different kinds
1 square butter
2 Tablespoons olive oil
2 Tablespoons dry Sherry
1 12 tsp salt
1/2 tsp pepper
1 tsp sugar 1/2 tsp thyme
3 bay leaves
1 clove garlic cut in half
1/2 t caraway seeds
3 Tablespoons Worchestershire sauce
2 cups beef broth
1/2 cup sherry

Slice onions thinly. In a large kettle, met the butter and add the olive oil. Add the onions and sherry (the 2 Tablespoons) and saute until the onions are nice and brown. Stir often. Add the salt, pepper, sugar, thyme, bay leaves, garlic (garlic is stuck on toothpicks so you can find it later) caraway and Worchestershire. Cover and let simmer for about 10 minutes. Ad the beef broth and let simmer for about an hour. Add the sherry and coold for another 10 minutes uncovered. Then do what ever you want with it. Put in bowls—ad crutons and cheese on top or whatever.

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