Yield: Makes 6 to 8 servings.
Parmesan-crusted cubes of french bread floating atop a flavorful broth filled with yellow onions make this easy recipe for Onion Soup extra special.
Melt butter in a 5-quart stockpot, then add oil, onions, and salt. Saute over low heat for about 20 minutes. Sprinkle flour over onions and cook a few more minutes. Transfer onions to a dish, add stock to the pot, and heat to simmering. Return onions to pot and simmer 30 minutes. Just before serving, toast French bread and add to soup. You can sprinkle grated cheese on the bread, or on the soup itself. Melt the cheese under the broiler, if desired.
In this issue: Thoreau's Maine
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.
©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111