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Wine County Onion Soup

Ingredients:

1 large red onion – diced

3 gloves garlic – smashed & finely chopped

3 tablespoons olive oil

1 “pat” butter

1 bay leaf

1/4 teaspoon non-salt multi- purpose seasoning

1 tablespoon flour

Salt & pepper to taste

2 tablespoons Herb Mixture

32 oz low sodium/low fat beef broth

2 cups red wine (Cabernet or Zinfandel)

Sliced and toasted sour dough bread

Grated/shredded parmesan cheese

Large soup/sauce pan

Directions:

In large sauce pan, on medium/low heat, place oil & butter – stirring consistently until the butter has melted – do not burn butter.

Add onions

Saute’ onions until translucent- about 3 minutes

Add garlic & herb mix. Do not burn garlic!

Sauté’ additional minute

Add flour & mix thoroughly

Add remaining ingredients

Return mixture to a slight boil for about one minute

Reduce heat to simmer – About 30 minutes

Remove bay leaf before serving

To Serve:

Place toasted bread in bottom of individual large, shallow bowls

Add soup & sprinkle with grated parmesan cheese

Serve with fresh spinach salad, assorted cheese platter & red wine –

Yummy for your tummy!

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