Bob Pastorio's Onion Soup
5 pounds of onions, sliced 1/2 gallon chicken broth 1/2 gallon beef broth 1 tablespoon Worcestershire sauce 1/2 cup Marsala wine
Cook the onions in a nonstick skillet very slowly, maybe for half an hour, until they are well caramelized. Add to the stock and cook covered for 20 minutes. Add the Worcestershire and wine and cook for another 10 minutes, do not boil, only a low simmer.
See the foodcast for the most decadent of serving suggestions.
Back to Recipes