French Onion Soup

Family Heirloom

John Michael Hardimon

Southern Illinois University at Edwardsville – Chemistry, B. S., M. S.

Senior Intern at Logan Chiropractic

4 pounds sweet yellow onions

1/3 cup butter

1/3 cup all-purpose flour

1 tablespoon honey

1 tablespoon Worcestershire sauce

1 teaspoon fresh ground pepper

1/2 teaspoon salt

3 15-ounce cans beef broth*

Peel, slice and separate onions into 1/8-inch rings. Melt butter in a large Dutch oven. Add onions and cook uncovered about 45 minutes, stirring occasionally. (Onions should be caramelized) Stir in Worcestershire sauce, pepper, salt, and honey. Continue sautéing for another 10 minutes. Pour in 2 cups beef broth, increase heat, and bring to a boil. Stir flour into remaining can of beef broth and then stir into boiling soup. Reduce heat and simmer for 1 hour. Cool, cover and refrigerate overnight.

*1 cup dry white wine can be substituted for 1 cup beef broth.

To serve: Place a thin slice of toasted French bread in bottom of soup bowl. Reheat soup and ladle over bread. Top with grated Jarlsberg, Gruyere, or Swiss cheese. Place under preheated broiler until cheese melts.

Yield: 4 servings.