This is my all time favorite basic onion soup recipe. It comes from Tea-Time at the Masters Cookbook that was published back in 1977 . Gene was fortunate to be in attendance at the Masters Golf Tournament one year with my Uncle, who belonged to Augusta National Golf Club, and my Dad. He bought this cookbook for me knowing I would make him lots of good things to eat. See also my recipes Weight Watcher’s French Onion Soup and Win Schuler’s Onion Soup.
My Uncle had been a member of the Augusta National Golf Club for a number of years and he invited my Dad and Gene to come down for one of the Masters Tournaments as he was allotted a certain amount of tickets. I believe it was 1979 before my first nephew Denny was born. We were living in a condo then before we moved to our 75 acre farm.
How can I remember – my Mom and a sister were staying with me while the “boys” were gone. They came home a day late and blamed it on the weather – there was a lot of rain. We later learned that they had boarded the plane, then created a ruckus and told the crew that their other friend had not shown up (there was no other friend) and the crew let them get off of the plane. Gene and my Dad only wanted to go back and party some more with my Uncle.
This recipe comes from the Augusta Country Club which is an old golf club established in 1899. This club is totally different from the Augusta National where the Masters is held every year. It brings back a lot of good memories as both Gene and my Dad were avid golfers and this was a very special trip for the two of them. Nothing like my Dad and husband going on a golfing trip and partying together!
French Onion Soup
- 3 lbs. onions, chopped (without the skins and trimmed)
- 3/4 cup butter
- 1 tbsp. flour
- 6 cups Campbells beef broth
- 1/3 cup dry red wine (I use a Merlot)
- 1/2 tsp. thyme
- this recipe calls for a mixture of 1-1/2 cups Muenster, 1-1/2 cups Swiss cheese and 1/2 cup Parmesan (you can use any cheese combination you would like)
Saute the onions in butter about 40 to 60 minutes until they are nicely caramelized; stirring frequently. Sprinkle flour over onions and cook for a few minutes. Add the broth, wine and thyme leaves. Cover and simmer for 30 minutes.
Divide the soup into 8 bowls and top each with a layer of croutons; see my recipe Homemade Parmesan Croutons. Top with some Muenster, Swiss and parmesan or any cheese you would like. Broil for a few minutes until the cheese melts and is lightly browned.
Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2014/01/21/french-onion-soup/
I doubled the recipe…