Soup/French Onion

By latin1

Ingredients

• 2 chicken bouillon cubes
• 2 beef bouillon cubes
• 4 large onions, peeled and halved
• 4 tbsp butter
• 3 tbsp flour
• 1/4 cup sherry
• 6 slices French bread
• 1/2 cup grated Parmesan cheese

Preparation

Step 1

In a large saucepan, bring 1 1/2 quarts water to boil and dissolve the chicken and beef cubes. Reduce heat.
Thinly slice the onions and separate the rings. In a saute pan placed over very low heat, slowly saute the onion rings in butter, stirring with a wooden spoon until they become transparent and barely amber.
Sprinkle the flour over the onions and stir until blended. While continuing to stir, add sherry and simmer 3 minutes.
Add the onion mixture to the bouillon; bring to a boil, stirring constantly. Immediately reduce heat and simmer 20 minutes.
Toast the French bread slices and sprinkle them with grated Parmesan cheese. Ladle the soup into 6 warmed bowls and float one slice over each. Serve at once.