French Onion Soup

Ingredients

• 6 large onions, thinly sliced
• 4 cups chicken broth
• 3 tablespoons Sherry wine
• salt
• pepper
• butter

Method

1. 1

   Melt butter in a large pot, add onions and fry slowly until golden brown, stirring often.

2. 2

   Gradually stir in stock, sherry, salt, and pepper.

3. 3

   Cover the pot tightly and simmer for 30 minutes.

4. 4

   Serve with bread, spread heavily with grated Parmesan cheese, and toasted under the broiler for about 1 minute.

Nutrition per serving

As published

This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 50. The excerpt below is the record exactly as published.

butter Paprika Black pepper Cook squash and onion in salted water un- til tender. Drain off water; cool squash. Add beaten eggs, and mix well. Put in casserole and add cheese. Put cracker crumbs on top. Dot with butter and sprin- kle with paprika and black pepper. Bake at 350 degrees F. about 20 minutes or un- til browned. Yield, 6 servings. Peggy Everhart Sumner 4 VEGETABLES GOLDEN NUGGET YAMS 5 or 6 yams l cup brown sugar 1/2 cup butter 1/8 tsp. salt 1 large can pineapple chunks, drained 1/2 cup frozen orange concentrate (not diluted) Cook yams until just tender. Peel and quarter into a buttered baking dish. Melt butter in a skillet. Add brown Sugar and salt, stirring until sugar has melted, Add pineapple chunks and simmer until transparent. Add orange and pine- apple juices. Pour over yams. When ready to serve, neat until bubbly. Mrs, Pred abe Lone FRENCH ONION SOUP CRLOS Daou Ler 6 large onions, thinly sliced { Cups chicken "broth 3 Tosp. Sherry Wine palt and pepper Melt, buvteriiiiwa flarceyvpoue eaddmc de onions and fry slowly until golden brown, Stirring oOfven.) (Graduadivesti ruin. une Stock, sherry, salt

Cook this with the app: pantry check, scaling, and the assistant.