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Red Brook Inn

Mystic, Connecticut

Specialty Recipe

Onion Soup

The following recipe is from Ruth Keyes at the Red Brook Inn. It can be prepared in a hearth or conventional stove.

Ingredients
6 cups sliced Bermuda onions
1/3 cup butter
3 Tablespoons flour
7 cups beef broth
1 teaspoon salt
1/8 teaspoon pepper
2 Tablespoons red wine or cider vinegar

Saute onions in 2 tablespoons butter until lightly browned. Add remaining butter and flour and whisk until smooth. Add broth, salt, and pepper and simmer in large iron kettle for 1 hour. Add vinegar or wine and serve with homemade soda crackers.

Serves: 6

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