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First, gather your ingredients and essential tools:
For this recipe, the ingredients include (3) medium white onions, (2) 14.5 oz cans of beef broth, (1) can of Beef Consommé, (1) stick of butter, salt and pepper to season. Also, you will need a larger (6 qt or larger) pot to cook the dish, and I made things easy on myself for the onions by utilizing a mandolin.
Step one - cut the ends off your onions, cut in half, then peel off the skin. Get yourself a larger bowl and prepare to use the mandolin, or cut the onions in a French style if you don't want to use a Mandolin.
That's a gob of onions, thinly sliced. I managed to get them all sliced without cutting the tip of a finger or thumb off, so it's a victory.
Over medium-low heat, melt your butter.
Add in your onions and cook over medium-low heat, stirring regularly until the onions have softened, caramelized, and taken on a beautiful golden hue like:
Ta-da. This took about an hour.
Add in your beef broth, your Consommé, a can of water, and cover the pot. Simmer over low heat for approximately 2 hours. Serve with croûtons and swiss cheese, or however you like it.
*You may easily substitute low-sodium beef broth and omit the consommé if you are watching your sodium intake.
*Left-overs of this soup serve as a wonderful Au Jus for a French Dip (beef dip) sandwich.
For this recipe, the ingredients include (3) medium white onions, (2) 14.5 oz cans of beef broth, (1) can of Beef Consommé, (1) stick of butter, salt and pepper to season. Also, you will need a larger (6 qt or larger) pot to cook the dish, and I made things easy on myself for the onions by utilizing a mandolin.
Step one - cut the ends off your onions, cut in half, then peel off the skin. Get yourself a larger bowl and prepare to use the mandolin, or cut the onions in a French style if you don't want to use a Mandolin.
That's a gob of onions, thinly sliced. I managed to get them all sliced without cutting the tip of a finger or thumb off, so it's a victory.
Over medium-low heat, melt your butter.
Add in your onions and cook over medium-low heat, stirring regularly until the onions have softened, caramelized, and taken on a beautiful golden hue like:
Ta-da. This took about an hour.
Add in your beef broth, your Consommé, a can of water, and cover the pot. Simmer over low heat for approximately 2 hours. Serve with croûtons and swiss cheese, or however you like it.
*You may easily substitute low-sodium beef broth and omit the consommé if you are watching your sodium intake.
*Left-overs of this soup serve as a wonderful Au Jus for a French Dip (beef dip) sandwich.
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