Classic Onion Soup
Makes: 9 servings


  • 8 cups sliced yellow onions (about 2 ½ lbs.)
  • 6 tablespoons butter or margarine
  • 4 teaspoons sugar
  • 2 quarts reduced-sodium chicken broth (may use 49 oz. can with a 14 ½ oz. can)
  • ½ cup grappa, or to taste (optional)*
  • Salt and medium-grind black pepper to taste
  • ½ baguette French bread, sliced, toasted
  • Grated Pecorino or other Romano cheese

Preparation Instructions

Using a large saucepan or skillet that holds at least 4 quarts, cook onions, stirring often, in melted butter for 12 minutes or until tender and golden brown. Sprinkle sugar over and cook, stirring 1 minute. Add broth, cover and bring to boil. Simmer 12 minutes to blend flavors. Add grappa to soup and cook to minutes longer. Season with salt and pepper. To serve, float toast on soup and sprinkle lavishly with cheese. Garnish with a fresh herb on each serving, if you like.

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