RECIPE # 4417 - TENNESSEE ONION SOUP - Friday, January 8, 2010
LYNNE TOLLEY / MISS MARY BOBO'S
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.