The Union House Baked French Onion Soup
"Marsha Kunz, Pewaukee, requested the recipe for French onion soup served at The Union House, S42-W31320 Highway 83 in Genesee Depot. She wrote: "My husband and I enjoy dining at The Union House restaurant. My husband always makes sure to order their French onion soup and raves about it. I would love to make it for him if the restaurant would be willing to share their wonderful recipe." Chef John Mollet sent the recipe for Journal Sentinel readers. He said this dish has been on the menu for many years and the recipe has never been dramatically changed, only updated. To request a restaurant recipe, email jdemski@journalsentinel.com. An archive of past columns can be found here...."
INGREDIENTS
•
Toasted croutons:
•
8 slices of crusty Italian bread, cut about ¼ inch thick
•
2 tablespoons melted butter, or to taste
•
Garlic powder to taste
•
Freshly grated Parmesan cheese
•
2 tablespoons vegetable oil
•
3 pounds Spanish onions, peeled and thinly sliced
•
2 tablespoons packed brown sugar
•
3 quarts beef broth
•
1 tablespoon sherry (optional)
•
Salt and pepper to taste
•
8 slices Swiss cheese
•
8 ounces shredded cheddar-jack cheese
Comments & Reviews
Just A Pinch Sweepstakes