Onion Soup Concentrate

4 medium onions, thinly sliced 4 T. butter or margarine 1 T. olive oil 1 1/2 t. salt 1 T. sugar 3 T. flour 2 cans beef broth (14.5 oz. each) 1 T. beef bouillon crystals 1 cup dry white wine 1/2 cup brandy 1/2 t. salt 1/2 t. ground pepper

To caramelize onions, place onions, butter and oil in large heavy pan over medium heat. Cover and cook, stirring occasionally 20 minutes. Stir in 1 1/2 t. salt, sugar and flour. Cook uncovered 40 minutes, stirring frequently. Stir in beef broth, bouillon, and wine. Bring to a boil, reduce heat and simmer 40 minutes. Stir in brandy and remaining salt and pepper. Allow to cool. Store in airtight container in refrigerator. Give concentrate with the recipe for Onion Soup. Onion Soup: to make onion soup, combine equal parts soup concentrate and water in pan. Bring to a boil. Ladle into oven proof serving bowls; top with a slice of toasted French bread and grated Swiss cheese. Place under broiler just until cheese is melted and bubbly. Makes about 4 cups of concentrate, enough for 8 cups of soup. Source: Unknown

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