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Author Notes: Traditional onion soups are usually a result of a lot of work. You have to saute the onions and then know what to add and when. Well, in this one all you need is broth, onions, flour and wine. One hour (including cooking time) will give you a delicious and flavorful onion soup. My family just LOVES this one! —Maya Moscovich
Serves 8-10 soup bowls
- 6 large onions
- 3 tablespoons white flour
- 1 cup wine (it can be red or white- the only difference will be the color of the soup)
- 2 tablespoons vegetable oil
- 1/4 teaspoon ground nutmeg
- salt and pepper
- Peel and slice the onions
- Melt the butter in a big pot over medium heat and add the oil to it once melted
- Place the sliced onions in the pot with the melted butter and oil, add the nutmeg and mix together. Stir the onions once every few minutes to ensure that they do not stick to the bottom of the pot or burn. Sir and saute until onions are golden and semi transparent (After about 20 minutes or so, you’ll notice that the onions are soft and yellowish and that the liquid vaporized almost completely)
- Add the flour in gradually and mix well to ensure that it’s incorporated with the onions and there are no lumps
- Add the wine in and stir well
- Add the broth, salt and pepper and stir
- Once the soup boils Lower the heat to low. Cover pot and let cook for about 35-40 minutes while stirring occasionally
- This recipe was entered in the contest for Your Best Cheap Feast