I love French Onion Soup… the good stuff. When I was a teenager, I would go to the Careless Navigator in Eastern Hills Mall with either my Mom or my boyfriend (now my husband). They had the best soup. Great broth in those cute little bowls with the handle. The melted cheese would ooze down the sides. YUM. Some of the French Onion served now is basically broth with a slice of cheese slapped on the top and melted by the heat of the soup!
Not this one:
Enjoy… I feel warm inside already…
Judy King’s French Onion Soup - serves 6 to 8
6 Red Onions….over time I have cut this down to 5 onions
¼ Cup Oil
4 Tablespoons Butter
1Tablespoon Sugar
4 Cans Beef Broth (not Consommé)… I prefer Campbell’s… but use your fav
4 Tablespoons of Brandy (I do not use brandy in recipe)
1 Loaf of French Bread, sliced in ½” thick slices
Slices of Swiss Cheese
Grated Parmesan Cheese
Thinly slice the Red Onions
Cook onions in oil gently
when they begin to get tender add Butter and Sugar, Salt and Pepper lightly
When onions are limp, add the Beef Broth
Simmer about 20 minutes
While the soup cooks, slice the French Bread into 1/2" slices
butter and sprinkle parmesan cheese on the French Bread slices
Broil until lightly brown
Turn bread slices over and repeat on the other side
Fill bowls with soup
Place a few slices of the prepared bread on top of the soup
Top the bowls with 2 slices of Swiss cheese… let the corners hang over the sides.
Sprinkle the top with more parmesan
Place the bowls on another pan to catch drips, place under the broiler until the cheese bubbles and browns slightly
Serve and watch the smiles of inner warmth on everyone’s faces.
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