RECIPE # 4417 - TENNESSEE ONION SOUP - Friday, January 8, 2010 - | Nashville News, Weather & Sports

RECIPE # 4417 - TENNESSEE ONION SOUP - Friday, January 8, 2010



2 T butter

2 T oil

6 c sliced onions

1/2 c whiskey

1 T sugar

6 c beef broth

1/4 t dried thyme

Salt & pepper, to taste

8 slices toasted French bread, cut into bite-size chunks

2 c grated Monterey Jack or hickory smoked cheddar cheese

Heat butter and oil in a Dutch oven or soup pot.  Cook onions over low heat, stirring occasionally, until a rich brown color, about 20 minutes.  Stir in whiskey and sugar and continue to cook a few more minutes.  Stir in the broth and thyme.  Simmer 15 to 20 minutes.  Season with salt and pepper.  Top each serving with French bread and about 1/4 cup grated cheese.  If using oven-proof crocks, run them under the broiler for just a moment to melt the cheese.

Makes 8 servings.

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