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
- 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.
- 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.
- 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).
- 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**
Recipe & picture courtesy of Better Homes & Gardens
Prep: 20 minutes
Bake: 50 minutes
- Nonstick cooking spray
- 2 cups red pasta sauce, such as portobello mushroom or garden vegetable
- 6 no-boil lasagna noodles
- 1/2 of a 15-oz.container ricotta cheese
- 6 oz. goat cheese or shredded mozarella cheese ( 1-1/2 cups)
- 1 Tbsp. Chianti or other red wine (optional)
- 1/4 cup finely shredded Parmesan cheese
- 1 cup roasted red sweet peppers, drained well and cut into strips
- Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with cooking spray. Spoon 1/3 cup of the sauce in the dish. Top with 2 lasagna noodles. In a small bowl stir together the ricotta cheese, 1 cup of the goat cheese, and, if desired, the Chianti. Spoon half the mixture over the noodles in the dish. Sprinkle with 2 tablespoons Parmesan. Top with half the red pepper strips. Spoon half the remaining sauce on the pepper layer.
- Top with 2 more noodles, the remaining ricotta mixture, and remaining peppers. Add 2 more noodles and the remaining sauce. Dot top with remaining goat cheese and sprinkle with remaining Parmesan.
- Cover with foil. Bake for 50 minutes. Let stand, covered, on a wire rack for 20 minutes before serving.
**Personal Review: Let’s just say I have never seen grown men inhale food as quickly as I did when I made this. It tasted wonderful! I browned some ground beef along with some onions, mixed the meat and onions in with the pasta sauce and layered as instructed.**