French Onion Soup
Note: Chef nephew Winslow Eaves does not measure his onions. Rather, he slices enough onions to fill most of his cooking pan, and caramelizes them almost to the point of blackening them, then adds his liquid. He also uses beef broth. This cook prefers mozzarella to Swiss, Gruyere, or Jarlsberg cheese that most French Onion Soup recipes call for. Better Homes & Gardens "quick" recipe melts cheese on bread in oven first, then adds to soup bowls.
2 T butter or olive oil
2 cps sliced onions (2 large)
4 cps beef broth
2 T dry white wine or sherry (opt)
1 t Worcestershire sauce
French bread, sliced to moderate thickness and toasted
mozzarella cheese slices, enough to cover 4-6 individual bowl servings
1. Cook onions in olive oil on medium to medium-high heat till brown-black, about 8-10
2. Stir in broth, wine, Worcestershire sauce and pepper. Cover and simmer 10 minutes
3. Pour mixture into individual soup bowls, layer with a slice of cheese, top with bread, and add final layer of cheese.
4. Place soup bowls on rimmed cookie sheet and bake at about 400( for about 8-10 minutes. If not browned, broil about 4" below heatfor another 2 minutes.