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
- 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.
- 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.
