Ingredients

6 large yellow onions, thinly sliced
2 tablespoons butter or margarine
1 tablespoon olive oil
6 cups freshly made or canned beef broth
1/3 cup white or red port or dry red wine (optional)
Salt and pepper to taste

Method

• Use a heavy-bottomed 3 or 4-quart covered pan.
• Saute onions in butter and oil until limp.
• Cover and let simmer slowly for 15 minutes.
• Pour in beef broth or bouillon and wine (if desired) and simmer for 30 minutes.
• Or place in an ovenware casserole in a slow oven (300o) for 1 hour.
• Taste, and add salt and pepper if needed.
• Makes about 1 1/2quarts or 6 servings.

A serving suggestion:

• Serve soup from the ovenware casserole or pour into a soup tureen; then ladle into individual bowls.
• Top each serving with a slice of buttered, dry-toasted French bread.
• To prepare, slice French bread 1/2 inch thick, place on a baking sheet, and dry out in a moderately slow oven -325 degree- for 20 to 25 minutes, or until lightly toasted.
• Sprinkle each toast round with shredded Gruyere or Parmesan cheese and pas additional shredded cheese at the table.

And now for some good news! The good news is that egg salad is easy to make. Here are the tips for you:

Tip 1: Do Not Undercook The Eggs.

Here is a problem that I see often when people cook eggs. Many people, when they cook eggs, either undercook or overcook them. If you undercook them, you cannot even make the salad, because the yolk will still be runny.

Make sure to make good hardboiled eggs, they will make your salad taste great!

Tip 2: Control The Amount Of Mayonnaise That You Use.

I once had a salad, which could be better described as mayonnaise with some eggs in it. Do not overdo it on mayonnaise – this will make your salad soupy and not very tasty.

If you love mayonnaise, do add more, but if you want just a bit, use just a bit, don’t overdo it. About a tablespoon of mayonnaise for every four eggs is about right. And you can always add more mayonnaise, but you cannot take it away. Here is what you can do – add a bit, mix with the eggs and other ingredients and then try it. If it is good, leave it as is. If the salad needs more mayonnaise, then add more, mix and try again. It is much easier to add more mayonnaise than to take it away.

Tip 3: Add Something Crunchy.

While the egg salad is all about the eggs, it is also great to have something crunchy in the salad as well. What do you like to add for crunch? Celery, onions, cucumbers all add the necessary crunch that will make your salad taste fresh and will really add another layer of flavor to it.

Just chop whichever vegetables you are adding, and mix them with the eggs before you add the mayonnaise. Make sure to cut vegetables into smaller pieces – since the eggs are in small pieces, you do not want to have large vegetable pieces to dominate your salad.

Tip 4: Serve Your Salad On Good Bread.

What do you do once you make the salad? You will want to make the egg salad sandwich of course! Make sure to make the sandwich with good bread, such as French bread, or a nice fresh bun – it will help you appreciate the flavor of the salad even more.