Text Box: French Onion Soup makes 14 cups Text Box: In a large stock pot, bring to a boil 10 c of water. Add beef and chicken base (alternatively, combine broths and bring to a boil). Reduce heat and let simmer while preparing onions. In a separate soup pot, melt butter slowly (do not brown) over low heat. Add onions, stir, cover and cook over low heat until lightly browned, stirring occasionally (about 30 min). Add wine, and bring to a boil, scraping up any browned bits. Cook about 5 minutes, stirring occasionally. Add about 5 good shakes of Worcestershire. Add stock to onions. Bring to a boil, then reduce heat and simmer uncovered for about 1 1/2 hours. Season to taste with salt and pepper. Serve soup in an oven-safe bowl. Place a slice of toast and your favorite cheese on top of soup and broil until brown before serving. Text Box: 1/2 c unsalted butter 5 lbs Vidalia (or Spanish or Hawaiian) onions, thinly sliced 7 tsp Better than Bouillon beef base OR 7 c beef broth Text Box: 3 tsp Better than Bouillon chicken base OR 3 c chicken broth Worcestershire Sauce 2 c dry white wine

Courtesy Kyle Ohlund

Where We Live Third Thursday

Soup Swap 2008