Soups and Stews

Five Onion Soup

  • 1/4 cup butter
  • 3 shallots, thinly sliced
  • 1 small onion, yellow, thinly sliced
  • 2 green onion, sliced
  • 1 leek, white part, thinly sliced
  • 1 T garlic, minced
  • 1/8 t cloves
  • 4 cups beef broth
  • 4 slices cheese, Swiss
  • 4 slices mozzarella cheese
  • 2 T butter, melted
  • 1 t garlic, minced
  • 4 slices french bread
  • 1/2 cup grated Parmesan cheese
  • 4 T sherry, dry
  • 2 T chives, chopped

Melt 1/4 c. butter. Add all onions except chives. Saute till golden. Add garlic and cloves. Saute 1 minute. Stir in broth and sherry. Bring to boil. Reduce heat, cover and simmer 30 minutes.

Preheat broiler. Combine melted butter and garlic in bowl. Brush on bread, using 1/2 of mix. Broil about 2 minutes.

Turn over and brush on rest of mix. Broil. Sprinkle with Parmesan.

Preheat oven to 500°F. Ladle soup into bowls. Top each with bread and 1 slice each of Swiss cheese and mozzarella. Bake till melted and bubbly. Sprinkle with chives.

Servings: 4

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