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Categories:Viewed: 48 - Published at: 6 years ago
Ingredients
- 3 tablespoons butter
- 1 tablespoon oil
- 3 large onions, sliced
- 2 tablespoons sugar
- 2 tablespoons flour
- 5 (16 ounce) cans beef broth
- 2 (20 ounce) cans water (empty broth can)
- salt & pepper
- 14 cup port wine
- 34 cup Burgundy wine
- French bread, for topping
- mozzarella cheese or gruyere or swiss cheese, for topping
Method
- In large soup pot, melt butter with oil.
- Add onions and cook slowly until translucent.
- Add sugar and flour and cook for 1-2 minutes.
- Add broth, water and seasonings and simmer for 30 minutes.
- Stir in wines, and simmer for 2 more hours.
- Preheat broiler.
- To serve, pour soup into oven- proof crocks.
- Place a slice of French bread on top of soup.
- Cover bread with lots of sliced or shredded cheese, your choice.
- (I prefer Gruyere).
- Place soup crocks in oven on a sheet pan and broil until cheese is melted and bubbly.
- I like to place slices of cheese slightly over the edge, so it completely seals the top and melts down the side of each crock.
- Note: Number of servings was not indicated in the recipe.
- I'm guessing 8-10.
