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Onion Soup

From Lynne Wilson


3 Tbsp. butter
2 Tbsp. oil
3 lbs. yellow onions, peeled and thinly sliced
1 tsp. sugar
6 cups Beef Broth
1 tsp. Worcestershire sauce
1 bay leaf
1 clove garlic
½ tsp. salt
¼ cup dry sherry
grated Parmesan cheese


Heat the butter and oil in heavy 6-quart pot. Add the onions and stir to coat. Sprinkle the sugar over the onions and cook, uncovered, over medium-low heat, stirring occasionally, until the onions are soft and transparent - about 15 to 20 minutes.

Raise the heat to medium and cook the onions, stirring often, until they darken in color to gold or pale brown - about 20 minutes. Be very careful not to burn the onions.

Add the broth, Worcestershire, bay leaf, garlic, and salt. cover, raise the heat, and bring to a boil. Lower the heat and simmer for 20 minutes.

Remove the bay leaf and garlic, stir in the sherry, sprinkle with cheese, and the soup is ready to serve.