Sarah Matt's Onion Soup
Sarah Matt'S Onion Soup is an moderately easy dinner. Made with 6 to 8 large onions (about 2 lb.), 1 lb. boneless stew meat, cut in bite size pieces, 4 cans beef broth bouillon, 1 stick butter and oil, sugar, flour, salt, crushed red pepper and mozzarella cheese, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π Recipe adapted from RecipeNLG-Full
Place butter and one "plop" of oil in a large kettle.
Cut up onions and saute in kettle.
Add salt as desired and 1 spoon sugar for flavor and browning.
When onions are soft and brown, sprinkle 2 spoonfuls (1 at a time) of flour and mix into onions.
It will be pasty.
Add meat and brown, about 30 minutes.
Add 4 cans of broth and 4 cans of water.
Add 3 to 4 bay leaves and a few sprinkles of red pepper.
Bring mix to a boil.
Cover and reduce heat to simmer for as long as you would like.
Serve in bowls with torn pieces of bread and cheese, letting the cheese melt.
Enjoy!
π· Perfect Pairings
Complete your meal with these
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