Busters Recipes

Onion Soup
4 cups white onion, chopped
1/2 cup green onions, chopped
12 cups beef stock or beef bouillon
1 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 cup butter, melted
1/2 cup flour
2 tablespoons heavy cream
1 egg yolk
1/2 cup dark red wine (optional)
Thick slices of toasted French bread Seasoned and buttered bread crumbs
Grated Romano cheese Sliced Mozzarella cheese In a large, heavy pot (avoid
aluminum pots for onion soup, cast iron or stainless steel should be used),
sauté
onions in the melted butter over very low heat. Onions should be clear. Do
not brown. Slowly add the flour, stirring and cook to make a blond roux
(approximately 7 minutes). Add in beef stock and spices, bring to a boil,
then lower heat and simmer for 15 minutes. (If wine is being used, add in
about one minute before removing pot from heat.) Remove pot from heat. In a
small bowl, beat egg yolk and cream together while adding in a little of the
soup. Add this mixture to the pot. Mix thoroughly. Put one slice of toasted
French bread in the bottom of individual serving crocks. Sprinkle Romano
cheese on the bread. Ladle soup on top of bread. Place Mozzarella cheese on
top of soup. Sprinkle bread crumbs on top of cheese. Bake 5 minutes at 350
degrees. If desired, broil just until cheese is bubbly and brown. Serve
immediately. Serves 10-12.

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