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French Onion Soup
3 lbs. onions, sliced thick and quartered
1/4 cup plus 2 tablespoons butter
Cook over low heat for 3 hours, stirring every 1/2 hour for 2 hours and then every 15
minutes. (onions will get very browned, and carmelized)
Add 10 cups beef broth. Cook over medium heat until heated through.
Slice a loaf of french bread into 3/4" slices. Place on baking sheet, cover with a
slice of provolone cheese. Broil 2-3 minutes or til lightly browned. Float bread in bowl
of soup
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