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Soup/French Onion

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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

Details

Servings 6

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.

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