Onion Soup
Great for Cold Weather
1 Lb. Onions sliced
2 tsp. fine sugar
2 heaping tbsps. flour
8 cups beef stock (or 10 cubes bullion in 8 cups H2O)
4 tbsp. butter
salt unless you use bullion (which already has a lot)
pepper
French Bread
Gruyere and/or Mozzarella cheese
In a soup pot, brown onions slowly in butter until they become transparent. Add sugar and cook just three more minutes before adding flour and cooking another minute. Add beef stock and bring the whole mixture to a boil while stirring. Lower your heat and simmer for 20 minutes. Salt and Pepper the soup as you like it and then refrigerate the soup (overnight) in a large Rubbermaid, square, Serv-n-seal container. On game day pack the container of soup into your cooler (I like Igloo's ice chests on wheels) along with your other foods. Use a separate cooler for drinks so that the foods stay cold until you prepare them.
Dump the soup into a large pot and heat on a Coleman stove, Power Max or Grill Max. You can also use a regular grill to heat soup, but allow more time. Just before serving the soup, grill cuts of French Bread on one side, then after turning them over, place the cheese on top until it starts to melt. Set the hunk of bread atop this beautiful soup in individual bowls. Coleman also has nice metal coffee mugs that go great as soup bowls for this mixture. They help the soup warm the hands as well as the heart. Go Team!