1 stick butter
some olive oil
beef broth - two large boxes
vermouth or very dry white wine - 2 or three cups
garlic salt to taste
This is a restaurant recipe from the old Tremont Hotel in Lansdale.
Butter and about 1/2 cup olive oil in the pan. Add the onions.
Let them cook over low heat for 30 to 40 minutes. LOW!
Add some flour and make a roux. Slowly add the beef broth.
Season to taste.
Add the vermouth. Let the soup simmer for 1/2 hour.
I used garlic croutons from the store. Sprinkle with grated cheese!
Enjoy! Love, Linda