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1
To prepare the soup: Peel the onions and cut into 1/8-to 1/4-inch-thick rings.
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2
Place the butter and onions in a large saucepan and cook over medium heat for 20 minutes, or until the onions begin to brown.
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3
Add the beef and chicken broth to the pan and simmer for 30 minutes.
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4
Season to taste with salt and pepper.
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5
Preheat the oven to 350F.
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6
Cut the bread into 1/2-inch cubes and place them on a baking sheet.
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7
Combine the butter and garlic powder in a small bowl and pour over the bread cubes.
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8
Toss the bread cubes until they are evenly coated and bake them for 10 minutes, or until they are golden brown.
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9
Ladle the soup into bowls and sprinkle with a few croutons.
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10
Serve the remaining croutons on the side.
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11
We usually use yellow onions because thats what our mom buys.
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12
(Wed like to tell you its more scientific than that, but its not.)
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But what we do know is that onions come in three categories: mild, sweet, and strong.
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14
Mild onions include green onions, pearl onions, leeks, and shallots.
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15
Strong onions include yellow and white onions.
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And sweet include red, Maui, Spanish, and Vidalia onions.
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For our recipes, any of the strong or sweet onions will work well.
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When we use any of the mild varieties, we call for them by name.
