Tea Room Tales & Tidbits
Table of Contents
French Onion Soup
With or without the wine (traditionally made with Burgundy), this soup is surprisingly hearty and very tasty!
- 1/4 cup butter
- 4 cups onions (use several varieties)
- 1/2 cup chopped celery with leaves
- 2 chopped garlic cloves
- 4 quarts water
- 1/2 cup powdered beef bouillon
- 1 tsp marjoram
- 1 tsp pepper
- 1 cup red wine (optional)
- Sauté butter and onions in 4-litre pot until caramelized.
- Add garlic, cloves and celery and sauté until caramelized.
- Fill the pot to nearly the top with water.
- Add beef bouillon, marjoram, mustard seeds and pepper.
- Simmer for at least one hour before serving piping hot.
This soup is excellent with melted cheese on toasted French baguette slices. You can also bake the bread and cheese in the oven and then float them on top.