Basic French Onion Soup

All you need to add are a crisp green salad and a fresh fruit dessert. This recipe should be served casserole style. Let it brew unattended in an ovenware pot until ready for its last-minute garnish.

Ingredients
6 large yellow onions, thinly sliced
2 tablespoons butter or margarine
1 tablespoon olive oil
6 cups freshly made or canned beef broth
1/3 cup white or red port or dry red wine (optional)
Salt and pepper to taste

Method
• Use a heavy-bottomed 3 or 4-quart covered pan.
• Saute onions in butter and oil until limp.
• Cover and let simmer slowly for 15 minutes.
• Pour in beef broth or bouillon and wine (if desired) and simmer for 30 minutes.
• Or place in an ovenware casserole in a slow oven (300o) for 1 hour.
• Taste, and add salt and pepper if needed.
• Makes about 1 1/2quarts or 6 servings.

A serving suggestion:
• Serve soup from the ovenware casserole or pour into a soup tureen; then ladle into individual bowls.
• Top each serving with a slice of buttered, dry-toasted French bread.
• To prepare, slice French bread 1/2 inch thick, place on a baking sheet, and dry out in a moderately slow oven —325 degree— for 20 to 25 minutes, or until lightly toasted.
• Sprinkle each toast round with shredded Gruyere or Parmesan cheese and pas additional shredded cheese at the table.

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