French Onion Soup

Recipe courtesy of Family Circle

Makes: 6 servings
Prep: 10 minutes
Cook: 28 minutes
Broil: 7 minutes

  • 3 tablespoons unsalted butter
  • 4 large onions (about 2-1/2 pounds total), halved and thinly sliced
  • 1 teaspoon sugar
  • 2 teaspoons all-purpose flour
  • 2 cans (14-1/2 ounces each) beef broth (not condensed) (see Note)
  • 1/4 cup sherry or red wine
  • 6 1/2-inch thick sliced French bread, cut on a slight diagonal
  • 1/4 pound Gruyere or Swiss cheese
  1. Melt butter in a large, deep pot (one that has a lid) over medium heat. Add onions, and stir to coat with butter. Cover; cook 15 minutes, stirring occasionally until onions are very soft and begin to turn golden brown.
  2. Uncover and increase heat to medium-high. Stir in sugar. Cook, uncovered, 6 to 7 minutes, stirring often. Sprinkle with flour and cook 1 minute longer. Stir in broth, sherry or wine and 1 cup water. Simmer, uncovered, for 5 minutes.
  3. Heat broiler. Spread bread slices onto a baking sheet; toast under broiler for 1 to 2 minutes per side (or use a toaster). Set aside. Place six oven-proof bowls or crocks onto baking sheet. Divide soup evenly among bowls (about a cup in each).
  4. Use a vegetable peeler or cheese plane to thinly slice pieces of cheese. Place slice of toast on each serving of soup, top with cheese. Heat under broiler for 3 minutes, or until cheese is melted and bubbly. Carefully remove from oven and serve warm.

Note: Try reduced-sodium broth, if desired.

**Personal Review: No Review Yet** 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: