Ed Hoffman profile posted 04-13-98
French Onion Soup
1 1/2 pounds Vidalia Onions -- sliced thin
1 tablespoon Butter or Margarine
1 tablespoon Vegetable Oil
1 package Knorr Demi-Glace -- prepared as directed
1 package Knorr Au Jus -- prepared as directed
1 can Campbell's Beef Consommé
1/2 can Water
1 can Swanson Beef Stock
Salt and Pepper -- to taste
2 tablespoons Worcestershire Sauce
4 pieces French Bread Croutons -- toasted
4 cups Gruyere or Emmenthaler Swiss cheese -- grated
Heat a 2 qt. saute pan and add the butter and oil.
Half and thinly slice the onions and add to the saute pan.
Saute onions until they are translucent and cooked through (don't brown).
Prepare the Demi-Glace and Au Jus per the package directions in a 3 qt. sauce pan.
Add Beef Consommé, (mixed with 1/2 can water) Beef Stock, undiluted, to the sauce pan. Heat through.
When the onions are cooked, add them to the sauce pan and simmer 10-15 minutes.
Add Worcestershire Sauce and adjust seasoning to taste with salt and pepper.
To make the croutons, slice french bread into 3/4" pieces and toast until medium dark.
To serve, pour soup into serving bowls and top with french bread croutons.
Cover each bowl with 1 cup of the grated Gruyere or Swiss cheese.
Place bowls under a broiler. Heat until the cheese is melted and lightly browned on top.