2 lbs of yellow onions sliced into thin rings
4 T. butter
1 T. olive oil
2 T. Worcestershire
1/2 c. dry white wine
32 oz. beef broth
1/2 tsp. black pepper
Swiss cheese, sliced
grated Parmesan cheese Directions:
Cook onion, covered in saucepan or Dutch Oven on medium heat for 15 minutes. Onions will become soft. Uncover and add 2 T of Worcestershire Sauce. Stir and cook uncovered for an additional 15 minutes. Onions will become caramelized (brown on edges). Now add 1/2 cup of Dry White Wine. Cook for 5 minutes. Add Beef Broth and ground black pepper and simmer for 30 minutes.
While soup is simmering, slice a French Loaf into thin slices and toast and remove from oven.
When ready to serve, turn oven on Broil.
Ladle soup into 8 oz ramekins, leaving enough room for toppings. Top each ramekin with a slice of toasted French Bread. Lay a slice of Swiss cheese on top of each ramekin and sprinkle with grated Parmesan.
Place under broiler for 2 minutes. Presented by:
Deana Hurd, LuLu's Tea RoomDate Aired:
January 03, 2013
Deana Hurd, LuLu's Tea Room