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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mulligan's Onion Soup Recipe

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This recipe for Mulligan's Onion Soup is from The Secret Ingredient is LOVE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-3 medium onions
Butter, as needed
2 quarts good quality beef consommé, or stock below
Salt, pepper and 1 oz. sherry
Croutons
˝ lb. grated Swiss cheese
Directions:
Directions:
Slice onions and sauté slowly in butter until they are tender and very brown. Set aside. Bring beef stock to a boil, adding salt, pepper and sherry to taste. Add cooked onions; simmer 20 minutes. Using onion soup crocks or oven safe bowls, fill each with soup to about ˝ inch from the top. Place croutons on top of the soup. Sprinkle generously with the grated cheese and place under the broiler in a pre heated oven until the cheese bubbles and turns golden brown.


Chef Vincent Carriere's Stock:

Bring 4 quarts water to a boil with 6 lbs. beef bones, 1 carrot, 1 onion, 3 celery stalks, 1 clove garlic and 2 tomatoes. Cook for 2 hours. To clarify the soup, add to the stock: the beaten whites of 5 eggs, 1 lb. of ground beef and 1 bunch of parsley, chopped. Stir and let simmer VERY SLOWLY for 30 minutes. Remove scum and strain the stock carefully through cheese cloth. Use as stated above.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This recipe comes from a Buffalo Evening News article dated March 27, 1979. Mulligan's Restaurant on Hertel Ave. was one of Buffalo's "places to be" in the 70's-80's. My friend Mary Santercole Platt and I used to head there after Buffalo Sabre games. Players like Jerry "King Kong" Korab or Danny Gare were frequent visitors. Buffalo was one big happy hockey family in the 70's. This was considered among the best soups served in Buffalo at the time. I thought it would be a fun bit of history to include.

 

 

 

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