Onion Soup

(Shared recipe submitted by Gloria.)

Gloria writes: "Hope you like this recipe. I have gotten good reviews over the years from it. I make it for just about every holiday. It goes really well with the spicy oven croutons (see recipe below). All measurements are approximate. This soup is somewhat salty made as directed. You may want to omit or adjust soy sauce measurement to your own taste."

Ingredients

• 6 large onions
• 2 tablespoons granulated sugar
• 3 tablespoons butter
• 1 tablespoon oil
• 6 beef bouillon cubes or packets, more or less to taste
• 2-1/2 cups hot water (see notes below)
• 1-1/2 teaspoons paprika
• 1/2 cup red wine (optional)
• 1/4 teaspoon black pepper
• 2 teaspoons soy sauce, or to taste (see comments above)
• 1/2 cup finely shredded carrots (optional)
• 1 tablespoon cornstarch dissolved in 3/4 cup water
• Additional water as needed

Slice onions about 1/4-inch thick. In a large skillet or saucepan, brown onions in butter, oil and sugar until light brown on medium heat. Stir often to prevent burning. Add the 2-1/2 cups water with bouillon cubes dissolved in it, paprika, wine, pepper, soy sauce and grated carrots. Turn heat down to simmer for about 1-1/4 hours, covered. Stir at least every 10 minutes. Stir cornstarch mixture into soup to distribute it evenly. Simmer another 10 minutes. Add water to make 6 cups of soup. Serve with melted mozzarella or provolone and croutons. This soup freezes well.

Notes: If you have it on hand, replace some of the 2-1/2 cups water with liquid used to cook carrots or potatoes, or from canned peas or corn.

Disclaimer: This recipe was submitted by a contributor and has not been tested by TerisKitchen.com.