large sweet onions such as Vidalia or Maui (peeled and chopped into 1/4
cup butter or margarine
cups beef broth (or bouillon)
tsp. Worcestershire sauce
tsp. mustard powder
tsp. celery salt
cup dry red wine
and pepper to taste
or Provolone cheese, shredded
a heavy saucepan, melt the butter/margarine. Add prepared onions and
cook on medium heat until they are tender and golden brown (about 12 to
- Add celery salt, mustard
powder, Worcestershire sauce, salt and pepper
to taste and continue to cook gently, stirring constantly, until they
caramelized to a deep golden brown (about 20 minutes).
- Add the beef broth and wine,
cover and simmer for another 20 to 25
than taste and adjust the seasoning.
- Cut French bread into thick
slices and sprinkle with the Parmesan
Toast sprinkled side of the French bread slices and set aside.
- Pour prepared soup into
individual ovenproof bowls. Top with french
toasted side down and generously sprinkle with shredded Gruyere or
- Place bowls under broiler and
heat until cheese gets golden and
bubbles. Serve immediately.
Onions are best chopped by hand, food processors will change their
and texture. Onions lose flavour very quickly, so chop them just before
using. If peeling and chopping onions makes you teary-eyed, try to hold
the onions under cold water as you peel them and rinse the onions in
water then chop. You could also try to place them in the freezer for 20
minutes before peeling. When peeling a pearl onions, soak them for a
or two in boiling water, then rinse under cold water. The skins will
slip off easily.
smell of onions on your hands bothers you, try rubbing your hands with
a few drops of lemon juice or vinegar or roll fresh lavender flowers
the fingers. If you want to clear your breath, eat some mint, celery
or a sprig of parsley.
|BUYING & STORING: Choose onions that are firm, have a crisp, dry skin and no
that feel light for their size may already have started to rot inside.
Store onions in a cool, dry well ventilated and dark place.