French Onion Soup
Ingredients
- 1 c. chicken broth
- 7 c. beef broth
- 1½ tsp. seasoning salt
- ½ tsp. white pepper
- ½ tsp. garlic powder
- 2 tsp. sugar
- 3 medium onions, sliced
- 2 oz. butter
- Browning & Seasoning Sauce
- ½ c. medium dry sherry
Instructions
- Combine chicken broth, beef broth, seasoning salt, pepper, garlic powder, and sugar. Bring to a boil; let simmer until reduced to about 6½ cups liquid.
- Meanwhile, sauté onions in butter until half cooked.They'll be slightly yellow from the butter, soft and limber. Strain excess butter off.
- Add onions to broth. Simmer for 10 minutes. Add Browning & Seasoning Sauce for color.
- Simmer for another 5 minutes and then add sherry.
- Serve hot.
Notes
About Murray’s
Location:
Minneapolis, Minnesota
Status:
Open
Dates active:
1933-present
Murray’s has been an iconic Minneapolis restaurant since 1946 that continues serving award-winning meals to locals and visitors alike. But their story begins over a decade earlier—in the early 1930s—when Art and Marie Murray moved from Milwaukee to Minneapolis.
In 1933, they opened Murray’s Red Feather Cafe in North Minneapolis, moving it to a hotel downtown in 1939. They worked hard throughout the war years and dreamed of opening a fancy dinner club downtown that would serve hungry customers the best meal they’d ever eat.
Several years later the Murrays moved forward with their dinner club idea. They found a circa-1880s building on Sixth Street that required extensive remodeling. During the renovations, Art and Marie tested menu items and brought Marie’s cousin, Alois Schirle, over from Germany to be the master baker. It was Alois and Marie who developed the restaurant’s signature buttered garlic toast that’s served with every meal. After extensive remodeling, decorating, and the installation of air conditioning, Murray’s opened on August 5, 1946.
Murray’s received the Silver Butter Knife Award in 1951 from food critic Maurice Dreicer for their 28-ounce strip sirloin. Any customer could come in and order this item for a reasonable price and taste what the fuss was all about. Dreicer then awarded Murray’s his Gold Butter Knife Award in 1956. This steak was a much more expensive menu item because only one steak could be cut from a 50-pound loin.
In 1957, Murray’s gained national attention for its butter usage—30,000 pounds in 1956, with 30 pounds a day going just for garlic toast! The Minnesota Dairy Industry responded with an ad featuring Princess Kay of the Milky Way enjoying dinner at Murray’s.
Murray’s continued to rack up a national reputation for exceptional food, service, and atmosphere when in 1958, Art and Marie were elected to American Restaurant magazine’s hall of fame. Murray’s earned $1 million annual gross income and sales grew 6% annually.
Today, the 1954 sign still lights up Sixth Street and visitors continue to flock to Murray’s. The restaurant remains in the family, passed down from Art and Marie to their son Pat, and now run by three of their grandchildren.
Still want to know more about Murray’s?ant to know more about Murray’s? They have put together a wonderful history of the restaurant with some amazing photos on their website.
Gallery
