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Instructions |
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Slice onions 1/8 inch thick. Melt butter in large soup pot, place onions in butter and saute slowly for 1 1/2 hours. Add all ingredients except bouillon. Saute over low heat for 10 minutes.
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Add Bouillon and simmer for 2 hours. Adjust color to a rich brown with caramel coloring or kitchen bouquet. Season with salt to taste.
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Put in icebox overnight. This yeilds 2 qts.
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Serve soup in oven proof soup crocks with french bread crouton and swiss cheese. Browned under broiler.
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Originally Submitted
3/14/2009
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