MY ONION SOUP

(Submitted by Gloria)

SERVES 4

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. 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 sugar

3 tablespoons butter

1 tablespoon oil

1/2 cup finely shredded carrots (optional)

6 beef bouillon cubes or packets (more or less to your taste)

2-1/2 cups hot water (preferably, part of it being vegetable water from carrots, potatoes, canned peas or corn)

1-1/2 teaspoons paprika

1/2 cup red wine (optional)

1/4 teaspoon black pepper

2 teaspoons soy sauce

1 tablespoon cornstarch dissolved in 3/4 cup water

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. Add the cornstarch dissolved in 3/4 cup water. Stir 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. Freezes well.

Other recipes submitted by Gloria:

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