Onion Soup

By tlshinnick

Ingredients

• Olive oil
• butter
• Large onions
• low sodium beef broth
• white wine
• salt
• pepper

Preparation

Step 1

Slice two or three large onions thinly. Melt a tablespoon of butter and a tablespoon of olive oil in a large saucepan, (preferably one with a very heavy bottom). Add the onion and a small sprinkle of salt. Turn the heat as low as it will go, cover the pan, and stir every five or ten minutes for 30-40 minutes. If the heat is too high, you may need to stir more often. Don’t let the onions burn or get too brown.
Remove lid, add ½ cup of white wine (optional), and turn up the heat and boil away most of the wine. Add ground pepper, and if you have some handy, a pinch of ground ginger. Add Swanson’s (or other good quality) lower sodium beef broth. (anywhere from 2-6 cups). Allow to boil without the lid for 10 minutes or so. Serve in cups or bowls, plain or with croutons or a slice of French bread. You can also add grated cheese if you want. Generally Gruyere or Swiss is used, but whatever you like