"Award
Winning French Onion Soup"
Kim
Foster Schonefeld
Ingredients:
6 large yellow onions
(sliced thin),
2 tablespoons olive oil,
1 carton each or 32.oz home made chicken broth and beef broth,
1 cup
sherry,
1/2 teaspoon salt,
1/4 teaspoon
pepper,
1/2 teaspoon granulated garlic,
2 teaspoons fresh or dried
thyme,
1 bay leaf,
Directions:
In
a large stock pot over medium heat, caramelize onions in oil until
dark golden brown.
Add sherry; cook for
6 minutes stirring often.
Add chicken and beef stocks, salt, pepper,
thyme, bay leaf and garlic.
Simmer 45
minutes.
Serve: Pour soup into oven safe crock or bowl; top with
nice thick slice of crusty bread and a slice
of cheese. Bake in a 350. degree oven until cheese is melted and
slightly browned.
For canning, use a
slotted spoon and funnel to gather onions from stock pot and place in
sterilized jars equally. Then ladle the
soup into jars leaving 1" head space. (Do not add bread and
cheese until opening to serve as suggested
above).
PC 90 Minutes for quarts 75 minutes
for pints.
