La Villa delle Sorelle

Onion Soup

from the book "Eating Shakespeare"
Prepared by Gwenhwyfar Dinas Emrys
Served at the Herne the Hunter
December 2004

4 different varieties of cooking onions
lb butter
3 cups chicken stock
1 tsp salt
tsp pepper

Saute the onions in butter until hey turn a rich golden brown and begin to form a gluey mass (about 15-20 min) Stir often. Add stock, salt and pepper. Bring to a boil and simmer for 20-30 minutes. Adjust seasonings.

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