Freedom Onion Soup
5 Softball sized Onions (sweet yellow or Vidalia)
2 Spoonful’s of Minced Garlic
1 Stick of Real Butter
2 Quarts of Beef Broth
½ Cup of Whiskey
2 Tablespoons of Worcestershire Sauce
Cilantro or Parsley (your preference)
Toasted Bread (French Bread or a Sourdough) enough to fill the bowls you are going to
Mozzarella or Provolone slices.
Peal outer layer off onions.
Cut into small pieces. In a large sauce pan, add butter,
garlic and cut onion and cook over a medium heat. Stir occasionally.
Once onion cooks down and begins to brown up, add beef broth, Cilantro, Whiskey,
and Worcestershire sauce. Stir occasionally. Reduce heat and simmer for about 20
Slice and toast bread.
Dish soup into bowls, leaving room for bread to cover the top of soup.
Cover the bread with a layer of cheese.
If desired, toast in oven so cheese will brown up.
Note: If served right away, the soup is hot enough to melt the cheese. Browning
the cheese does not affect the flavor much. Browning the cheese changes the
appearance of the dish and helps seal the cheese to the edge of the bowl and allows
you to have hot soup at the table. It is for aesthetics not much in the way of flavor. If
you are hand washing the bowls, feel free to skip this step and be glad of it.
Thanks to Kerianne Shurtleff for the filming and editing of the video. I have informed her of the spelling mistakes in the video. I think this was a good learning experience for her, (and myself).
The soup will can, freeze, and keep fairly well. It always tastes better the second day.