French Onion Soup
1/4 cup olive oil or unsalted butter DO NOT USE MARGARINE
3 medium onions, thinly sliced - Vidalia are best
1/2 cup brandy or 1 1/2 cups dark beer
2 cups beef stock or broth
2 cups chicken stock or low-salt broth
Heat oil or butter in heavy large pan over medium heat. Add onions and saute until deep golden brown, stirring occasionally, about 20 minutes. Add brandy or beer. Cover and cook 5 minutes. Add both stocks and bring to boil. Reduce heat and simmer uncovered for at least 30 minutes, stirring occasionally. Season with salt and pepper or your favorite herb or spice.
Put soup in broiler proof soup bowls. Top with french bread and Gruyere or Freshly grated Parmesan cheese. Broil until cheese melts and bubbles.
This page was last modified November 26, 2001