In a frying pan, cook onions in butter over low heat…about 15 minutes. Add sugar and mustard. Blend in flour. Put into a large pot and add the Beef Consommé. Dissolve Chicken cubes in 4 cups of boiling water and add to large pot. Add wine, salt and pepper. Cook between medium and low, partially covered, stirring occasionally for 1 to 1 1/2 hours. Can be frozen to cool at this point. To serve, put soup in bowl, top it off with a Holland Rusk, cover with Mozzarella cheese and sprinkle with Parmesan. Put under broiler for a few minutes.
**NOTE: I double the recipe in order to use the whole bottle of wine.
Ingredients
- 3 large Spanish Onions cut to bite-size pieces
- 6 tbsp. Margarine
- 2 tbsp. Corn oil
- 1/a tsp. Sugar
- 1/2 tsp. Dry mustard
- 3 tbsp. Flour
- 3 cans Beef consommé
- 4 cups Hot water
- 3 cubes Knorr-Swiss Chicken cubes
- 1 1/2 cups Dry White Wine (I use Capistro’)
- Salt
- Pepper
- Round Holland Rusks
- Mozzarella cheese
- Parmesan cheese
Leave a Reply