Rumanian Onion Soup
Six Onion Soup

Rumanian Onion Soup

3 tablespoons butter
3 cups diced onion
2 teaspoons sugar
5 cups beef broth
1 cup dry white wine
2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground pepper
1 cup whipping cream (optional)
Minced fresh parsley (garnish)

Melt butter in large skillet over medium-high heat. Add onion. Sprinkle
with sugar. Saute until onion is browned (about 10 minutes). Transfer to 3
quart saucepan. Stir in broth. Cover and bring to boil over medium-high
heat. Reduce heat and simmer about 30 minutes.
Add wine, lemon juice and pepper and continue simmering about 10 minutes.
Remove from heat and gradually blend in cream, stirring constantly. Reheat
but do not boil. Ladle into bowls and garnish with parsley.


And the star of any show!!!

Six Onion Soup

4 Tbsp butter
3 chopped medium onions
4 julienned leeks
4 oz chopped shallots
6 minced garlic cloves
4 cups chicken stock - or a very rich vegetarian stock
1 tsp thyme
1 bay leaf
1 tsp pepper
1 cup heavy cream
3 scallions diced
salt
croutons - from garlic bread
chopped chives

Melt butter. Saute onions, leeks, shallots, garlic covered for 25 minutes.
Add stock, thyme, pepper, bay - bring to a boil and then simmer for 20
minutes. Strain. Puree solids with some of liquid. Combine puree,
remaining liquid, cream, and scallions. Cook about 5 minutes. Season. Use
croutons and chives as garnish.

-- Stephen J Stillwell jr

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