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Classic Onion Soup

  • 8 cups sliced yellow onions (about 2-1/2 lbs.)
  • 6 Tbsp. butter or margarine
  • 4 tsp. sugar
  • 2 qts. reduced-sodium chicken broth (may use 49-oz. can with a 14-1/2 oz. can)
  • 1/2 cup grappa, or to taste (optional)*
  • Salt and medium-grind black pepper to taste
  • 1/2 baguette French bread, sliced, toasted
  • Grated Pecorino or other Romano cheese
Using a large saucepan or skillet that holds at least 4 quarts, cook onions, stirring often, in melted butter for 12 minutes or until tender and golden brown. Sprinkle sugar over and cook, stirring 1 minute.

Add broth, cover and bring to boil. Simmer 12 minutes to blend flavors. Add grappa to soup and cook 2 minutes longer. Season with salt and pepper.

To serve, float toast on soup and sprinkle lavishly with cheese. Garnish with a fresh herb on each serving, if you like. Makes about 9 cups.

* Grappa and regular brandy are both fine to use in this recipe.

Source:
National Onion Association.


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