INGREDIENTS
3 Cans Beef Broth
1 Cup water
3 Tablespoons Butter
1 large or 2 medium Spanish Onions
1 Tablespoon Worcestershire sauce
1 pinch Thyme
1/2 Cup dry red wine
1/4 Teaspoon *Outerbridge's Sherry Pepper Sauce
Grated Parmesan cheese |
DIRECTIONS
Peel and slice onions thinly. In a large soup pot, melt butter, then saute onions until
translucent. Add beef broth, water, Worcestershire sauce, Thyme, and wine.
Bring to just under a boil, then turn heat down to a very low simmer. Simmer 1 hour, then
add Sherry Pepper sauce. If you want more zing, add more Sherry Pepper sauce to taste,
then simmer for another 30 minutes. Serve with grated Parmesan cheese.
*I get Outerbridge's Sherry Pepper sauce in Bermuda. You may be able to find it in a
gourmet store. If you can't find it, you may use Tobasco sauce as a substitute. |