directions
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1
In a soup kettle or Dutch oven melt butter or margarine and blend in vegetable oil
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2
Saute onions 3-5 minutes
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3
Reduce heat and cook, stirring occasionally, for one hour
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4
Add chicken broth, beef bouillon broth, pepper and wine
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5
Bring mixture to a boil
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6
Then reduce heat and simmer on low for 30 minutes. Pour soup into six oven-proof soup bowls
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7
Float a slice of garlic bread on top of each bowl
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8
Sprinkle shredded cheese over tops
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9
Bake in hot (400? F.) oven until cheese melts and lightly browns.
BAKED COUNTRY ONION SOUP
ingredients
- 1/2 cup butter or margarine
- 1/4 cup vegetable oil
- 5 large onions, thinly sliced
- 1 quart chicken broth
- 1 quart beef bouillon broth
- 1/8 teaspoon ground black pepper
- 1/2 cup white wine
- 6 slices toasted garlic bread
- shredded monterey Jack cheese