Page 20 - 201415_TOH_Cookbook

NANA’S FRENCH
ONION SOUP
ROME FAMILY, GRANBY, CT
INGREDIENTS
Serves about 6
1 to 2 tablespoons butter, to coat the onions
3 onions, sliced 1/3 cup sugar 2 tablespoons all-purpose flour 1/4 cup dry vermouth 3 cups chicken broth 3 cups beef broth Pinch of garlic salt
“This is a family recipe from our Nana. Every Christmas Eve our menu consists of assorted homemade soups and a salad bar. This soup always makes the menu. It is delicious. The secret ingredient is the dry vermouth; it makes the soup.”
Jennifer Rome
PREPARATION
1. In a large pot over medium heat, melt the butter. Stir in the onions and cook gently over medium low heat until the onions are soft and translucent, 10 to 15 minutes.
2. Stir in the sugar and cook until it dissolves and crystallizes, 3 minutes. Stir in flour until evenly blended. Pour in the vermouth, then add both broths. Season with garlic salt and simmer to meld the flavors, about 20 minutes.
Taste of Home – Page 16
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