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Onion Soup Italian Style
From Dorothy McNett's recipes at www.dorothymcnett.com.
3-4 thinly sliced yellow onions, or other onions of choice
In a heavy bottomed sauté pan brown the onions in the butter, olive oil, salt, and sugar for 45 - 60 minutes, until limp and brown. Do this over low heat, stirring from time to time. In meantime, make the toasted bread rounds. Slice the bread into about 1 inch slices or use pre-sliced bread. Place the slices on a large baking sheet and bake in 325 degree oven for about 30 minutes to thoroughly dry out. Brush each piece on one side with olive oil and sprinkle with the grated cheese and drizzle with a little olive oil Broil until cheese melts and browns. Set aside. When onions have finished cooking whisk in the flour, and then the stock, salt, pepper, and the wine. Simmer for about 10 minutes to blend flavors. Scoop soup into bowls or cups and top each with a toasted bread slice.
Recipe created 1996-01-24.