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Red Onion Summertime Soup
From Dorothy McNett's recipes at www.dorothymcnett.com. Serve this in small cups as a great appetizer with assorted cheeses and breads.
1 pound sweet red onions, chopped
In a dutch oven or saucepan, cook onions with bay leaf and butter 20 minutes, or until soft and creamy and just beginning to brown a bit. Add wine and sugar, bring to a boil, reduce heat and simmer 5 minutes. Add broth, salt, pepper and balsamic. Heat thoroughly for several minutes. Discard bay leaf, and serve with cheese sprinkled on top.
Recipe created 1994-11-28.