Bungalo Village Cottages & Motel

Bristol, New Hampshire

Heritage Recipe

Bungalo Onion Soup

The following recipe has been in our family for over 100 years. The "key" ingredient to this recipe is your soup base. which is a must for the best onion soup. Ask your favorite restaurant for a 1-pound jar of soup base. If a base has MSG, no salt is needed. ... Thompsons

Ingredients

10 Tablespoons butter

3 pounds large onions (sliced small)

4 Tablespoons brown sugar

4 teaspoons paprika

9 Tablespoons flour or corn starch (mix with cup of broth, add more flour for better thicker soup)

1 gallon broth 1/2 chicken & 1/2 beef

3 teaspoon thyme

1 teaspoon salt

fresh pepper to taste

Heat butter; add onions and cook slowly for 20 minutes (covered). Remove lid and stir in sugar. Cook on very low flame until onions are golden brown and wilted (caramelized), stirring on occasion. Stir in dry ingredients and broth; simmer uncovered for 30 minutes. Soup may be adjusted for flavor with beef base. Soup will keep in refrigerator for 10 to 14 days and is always better after the first day.

To serve, add toasted bread and melt grated Swiss and Parmesan cheese on top.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)