The Recipe Box Menu

Onion Soup

2 to 3 large onions, sliced thin
3 tablespoons margarine or butter
2 tablespoons flour
1 dash Kosher or sea salt
Lemon pepper to taste
2 fresh garlic cloves minced
1 teaspoon dark sugar
2 tablespoons chopped fresh parsley
1 teaspoon thyme
2 cups beef stock
1 cup chicken stock
1 cup dry white wine
French bread
Parmesan cheese
Mozzarella cheese
1 tablespoon Cognac (optional)

In a medium sized sauce pan, sauté onions in butter until limp. Add flour, salt, pepper, garlic and sugar, and cook for 5 minutes over a medium heat, stirring constantly. Add the rest of the ingredients, except the cognac and simmer for 45 minutes. Add the cognac and spoon into ovenproof soup bowls with slices of toasted French bread in the bottom. Sprinkle generously with the cheeses and place under a broiler until the cheese melts and browns.