In a large Dutch oven, cook onions in the 1/3 cup butter over medium heat, till onions turn a dark golden brown, about 15-20 minutes.
Add garlic, mustard and sage.
Stir in sherry.
Add broth.
In a medium saucepan, melt 1/3 cup butter; stir in flour.
Cook and stir the mixture till light brown.
Stir flour mixture into onion mixture.
Stir in cream.
Bring to boiling.
Cook for 1 minute more.
Season with salt and pepper.
Serve soup topped with croutons, Swiss cheese and Parmesan cheese.
Ingredients:
2 lbs onions, thinly sliced
1/3 cup butter
2 tablespoons finely chopped garlic
2 tablespoons dry mustard
2 -3 teaspoons dried sage, crushed
1/4 cup dry sherry
6 cups chicken broth or 6 cups beef broth
1/3 cup butter
2/3 cup all-purpose flour
1 cup whipping cream
salt and pepper
croutons
swiss cheese slices
grated parmesan cheese
Steps/Methods:
In a large Dutch oven, cook onions in the 1/3 cup butter over medium heat, till onions turn a dark golden brown, about 15-20 minutes.
Add garlic, mustard and sage.
Stir in sherry.
Add broth.
In a medium saucepan, melt 1/3 cup butter; stir in flour.
Cook and stir the mixture till light brown.
Stir flour mixture into onion mixture.
Stir in cream.
Bring to boiling.
Cook for 1 minute more.
Season with salt and pepper.
Serve soup topped with croutons, Swiss cheese and Parmesan cheese.
