French Onion Soup

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This recipe came to me from the (1980 era) head Chef at the Mendocino Hotel who was at the time my Brother-In-Law by way of my husband’s sister.

1 onion per person – diced

1 1/4 C butter

12 shakes of Worcestershire sauce

Olive oil

Garlic powder

1 1/2 C red wine

Beef stock (1 can per person)

1 small can tomato paste

9 shakes Tabasco sauce

Stale or toasted French bread – sliced

Swiss or Jarlsberg cheese – sliced

Saute` onion in oil and butter.  Add garlic powder, Worcestershire sauce, Tabasco sauce.  Cover with parchment paper cut to size to fit down inside of pan on top of onion.  Let cook on low for 30 – 45 minutes.  Add broth, wine, and tomato paste.  Stir well and simmer for 30 minutes.  Adjust seasoning to taste.

Ladle soup into ovenproof bowls.  Top with sliced stale bread.  Generously top bread with cheese.  Place under broiler until cheese melts and is bubbly.  Carefully serve!  Bowls are HOT!

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