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.
cup grappa, or to taste (optional)*
- Salt and
medium-grind black pepper to taste
baguette French bread, sliced, toasted
Pecorino or other Romano cheese
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.