| | Sherried Onion Soup 2 tablespoons of butter or margarine
4 cups of sliced mild onions
6 cups of vegetable broth
1/4 cup of dry red wine
3 tablespoons of dry sherry
1/2 teaspoon of dried thyme
1/4 teaspoon of dried savory
1/8 teaspoon of salt, to taste
1/8 teaspoon of pepper
1 bay leaf |
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In a 3 quart saucepan melt the butter or margarine over medium high heat. Add the onions, cook, string until the onions are very soft, about 5 minutes. Stir in the broth, wine, sherry, thyme, savory, salt, pepper, and bay leaf, bring to a boil. reduce the heat and simmer uncovered, for 50 minutes. discard the bay leaf.
Makes 6 cups |
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