French Onion Soup
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 386. Vision transcription from the scanned page; needs review.
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Ingredients
- 2 tablespoons margarine or butter
- 2 cups thinly sliced onions
- 4 cups beef broth (see recipe, page 372, or tip, page 373)
- 2 tablespoons dry sherry (optional)
- 1 teaspoon Worcestershire sauce
- 4 to 6 slices French bread, toasted
- 3/4 to 1 cup shredded Gruyère, Jarlsberg, or Swiss cheese
Instructions
- In a large saucepan melt margarine or butter. Stir in onions. Cook, covered, over medium-low heat for 8 to 10 minutes or till tender and golden, stirring occasionally. Add beef broth; dry sherry, if desired; Worcestershire sauce; and dash pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Sprinkle toasted bread with cheese. Place bread under broiler till cheese melts and turns light brown. To serve, ladle soup into bowls and float bread atop.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "French Onion Soup Sainte-Foy-Tarentaise, Rhône-Alpes, France - 2022-02-16.jpg" by WestportWiki; license: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0); source: https://commons.wikimedia.org/wiki/File:French_Onion_Soup_Sainte-Foy-Tarentaise,_Rh%C3%B4ne-Alpes,_France_-_2022-02-16.jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.