| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Have you had your onion today? On average, Americans consume almost 19 pounds of onions each year.

Classic Onion Soup

8 cups yellow onions (about 2 1/2 pounds), sliced
6 tablespoons butter or margarine
4 teaspoons granulated sugar
2 quarts chicken broth (reduced sodium)
1/2 cup brandy, (optional)
1/2 baguette French bread, sliced,toasted
1 tablespoon freshly grated Romano cheese

1. Using large saucepan that holds at least 4 quarts, cook onions over medium heat, stirring often, in melted butter for 12 minutes or until tender and golden brown. Add sugar and cook, stirring, for 1 minute. Add broth, cover and bring to a boil. Simmer for 12 minutes.
2. If desired, add brandy and cook 2 minutes longer. Season to taste with salt and black ground pepper. To serve, float toast on bowl of soup and sprinkle with cheese.

Makes 6 servings.

Recipe: Courtesy of the National Onion Association.

||| Save this Recipe on Delicious |||