• 60minutes
  • 475calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, D
MineralsZinc, Copper, Natrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 lbs onions , julienne cut (about 9 large)

  2. 1/4 cup butter

  3. 1/4 cup brown sugar

  4. 1/4 cup white wine

  5. 8 cups beef consomme

  6. 3/4 teaspoon salt

  7. 3/4 teaspoon pepper

  8. 8 slices sourdough bread

  9. 8 slices swiss cheese

  10. 1 dash Worcestershire sauce (to taste)

Instructions Jump to Ingredients ↑

  1. In a large skillet, saute onions in butter until brown.

  2. Set aside.

  3. In a small saucepan over medium heat, combine the brown sugar and white wine. Stir constantly until mixture is reduced by about 80 percent. Watch carefully that it doesn't turn to caramel!

  4. Add reduction to large pan with beef consomme.

  5. Bring to a boil and stir in the sauted onions, salt and pepper.

  6. Simmer for 30 minutes.

  7. For maximum flavor, this soup is better if you immediately cool and then reheat just before serving.

  8. To serve, spoon 6 to 8 ounes of soup in an ovenproof bowl, place a slice of sourdough bread over the soup and sliced swiss cheese over the bread.

  9. Place under broiler until the cheese is melted.

  10. Serve immediately.


Send feedback