- (Since 1999)
RECIPE SECTION - Over 10,000 Recipes




From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Onions have long been the star in rich onion soups. Unlike the traditional French Onion Soup, CLASSIC ONION SOUPClassic Onion Soup calls for chicken broth as its base. Caramelized onions provide the buttery sweet flavor for the soup.

Makes 6 servings.

• 4 large yellow onions (about 9 to 11 ounces each), sliced
• 6 tablespoons butter or margarine
• 1 tablespoon sugar
• 2 quarts reduced sodium chicken broth
• 1/2 cup brandy (optional)
• Salt and pepper to taste
• 1/2 baguette French bread, sliced, toasted
• Grated Romano cheese

Melt butter in large saucepan that holds at least 4 quarts.

Add onions; cook over medium heat 12 minutes, or until tender and golden. Stir often.

Add sugar and cook, stirring for 1 minute.

Add broth; cover and bring to a boil.

Reduce heat; simmer 12 minutes.

If desired, add brandy; cook 2 minutes longer.

Season with salt and pepper.

To serve, ladle soup into bowl; float toast on soup. Sprinkle with cheese.

Per serving: About 362 cal, 16 g pro, 30 g carb, 17 g fat, 42% cal from fat, 51 mg chol, 1100 mg sod, 3 g fiber.

National Onion Association -

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016
James T. Ehler and unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages