Recipe courtesy Keri Poulios

3 tablespoons butter
1 tablespoon oil
3 large onions - sliced
3 tablespoons sugar
2 tablespoons flour
5 (16-ounce) cans beef broth
2 1/2 cans water (empty broth cans)
Salt and pepper to taste
1/4 cup Port wine
3/4 cup Burgundy wine
French bread
Mozzarella, Gruyere or Swiss cheese

 In large soup pot, melt the butter with the oil. Add the onions and cook until translucent. Add sugar and flour, cook for 1 minute. Add beef broth, water, salt and pepper. Simmer for 30 minutes. Stir in wines, simmer for 2 hours.

Preheat broiler To Serve: Pour into onion soup crocks. Place a piece of French bread on top. Cover bread with choice of cheese. Place in oven and broil until cheese is melted and bubbly.

The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food NetworkÂ’s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes

Send mail to the WebMaster

Apache Logo