Shelly's Recipe

CARAMELIZED ONION SOUP

Category: Soups

4 large sweet white onions, thinly sliced
1 tbsp sugar
1 tsp salt
1/4 cup clarified butter unsalted
1/4 cup dry white wine
1/4 cup dry sherry
2 quarts chicken stock
1/4 cup flour
1/4 cup water, salt and freshly ground pepper
1/4 cup grated Parmesan cheese
1 cup toasted croutons
Salt & pepper to taste

In a large bowl, combine the onions, sugar and salt and stir to mix well. In a heavy large saucepan over medium-high heat, heat the butter until almost smoking. Add the onion mixture and stir until onions begin to brown, about 3 minutes. Reduce heat to low and cook until the onions are soft and golden brown, stirring occasionally. Stir in the white wine and sherry. Increase the heat to medium-high and add the strained chicken stock. Bring to a boil, reduce heat to medium and cook to reduce to about 6 cups.

Mix together flour and water in seperate bowl. Stir flour mixture into saucepan and return to a boil. Simmer 5 to 10 minutes. To serve: Season with salt and pepper and pour into wide soup bowls. Add the croutons and sprinkle with cheese. Makes 6 cups