Beijing Onion Soup

Cooked in a wok, this soup is this is not-so-French, but still tasty.

Ingredients:

2 gigantic yellow onions, peeled and thinly sliced.

2 tablespoons margarine

2 tablespoons sugar

1 cup red wine (I used some Great Wall)

4 cloves garlic, thinly sliced.

1 bay leaf (optional but really good)

rosemary (optional but really good)

powdered chicken broth





1) Sauté the onions, margarine and sugar in a deep wok. This is a good time to learn if one side of your burner heats faster than the other. The onions cook down so don't worry if the pan seems really full when you start.

2) Add garlic, rosemary, bay when the onions are translucent and brownish.

3) Add wine, and allow to thicken.

4) Add chicken broth powder and water.

5) Cover your wok, turn down the heat and let it simmer for about 20 minutes.


Serve with toast and cheese, but it's also good plain. Next time I think I'll spring for the better wine.