Recipe(tried): Party Onion Soup

no bread (toast) on top or cheese.

PARTY ONION SOUP

10 large onions (about 2 1/2 lbs)
1/2 cup (1/4lb butter or oleo
1/4 cup flour
4 qts meat broth ( can use 8 cans beef broth or us homemade)
1 cup dry white wine (or 1/4 cup lemon juicewith 3/4 cup water)
Salt and pepper
Condiments (will follow)
cut the onions in half vertically, then in thin vertical slices. Melt the
butter in a 6 to 8 quart dutch oven or 11 or 12 inch frying pan over med.-high
heat. Add onions, cover, and cook until limp, about 10 minutes. Uncover and
cook, stirring often, until onions are light brown-20 to 25 minutes longer. If
necessary, reduce heat toward end of cooking.
Sprinkle flour over onions; cook, stirring, for about 1 minte. Remove from
heat and gradually stir in 2 quarts of the broth (if necessary, transfer to a 6
to 8 qt kettle). Return to heat, add wine, and bring to boiling stirring.
Cover and reduce heat to keep broth simmering gently for 30 to 40 minutes. (If
making ahead, cover and refrigerate.)
Before serving, add remaining 2 quarts broth and reheat slowly until piping
hot. season to taste with salt and pepper. Serve with a selection of
condiments to add to individual bowls. Makes about 5 1/2 quarts.
CONDIMENTS; ABOUT 2 CUPS SHREDDED GRUYERE OR SWISS CHEESE
3 TO 4 CUPS SEASONED CROUTONS 1 1/2 TO 2 CUPS DICED SEEDED TOMATOES; ABOUT 1
CUP SLICED GREEN ONIONS; AND 1/4 POUND SLICED BACON, COOKED UNTIL CRISP AND
CRUMBLED. NICE TO PUT THE CONDIMENTS IN INDIVIDUAL BOWLS AND LET GUEST SERVE
THEMSELVES.
This is from the Dec. 1977 issue of Sunset Mag.
Debbie my favorite recipe is the UPPER CRUST that is from Cornelius for Corning
this one is baked (enclosed) with a golden cheese crust. I am not enclosing as
you said you did not want anything like that. BOY IS IT GOOD!