#1 French Onion Soup
- Ready In:
- 1hr 40mins
- Ingredients:
- 13
- Serves:
-
4-8
ingredients
- 2 tablespoons butter
- 4 tablespoons olive oil
- 2 lbs yellow onions, sliced 1/4-inch rounds
- 1⁄2 teaspoon sugar
- 1 1⁄2 tablespoons flour
- 2 (14 1/2 ounce) cans beef broth
- 2 (14 1/2 ounce) cans low sodium beef broth
- 1⁄4 cup sherry wine
- 1 loaf French bread
- 2 cups grated swiss cheese
- 2 tablespoons grated parmesan cheese
- 2 tablespoons grated romano cheese
- 2 garlic cloves, each cut in half
directions
- Heat the butter and 2 TB olive oil in a large pan until melted.
- Add the onions and sugar.
- Cook over medium heat, stirring occasionally (about 40 minutes) until they are "caramalized".
- Add the flour and stir for about 3 minutes.
- Add the beef broth, and cook the soup over low-medium heat (not boiling), partly covered, for about 45 minutes.
- Add the Sherry, cook for an additional 5 minutes.
- Preheat the oven to 350 degrees.
- Cut the French bread into 1" thick slices.
- Bake the bread on an un-greased cookie sheet for 15 minutes.
- Brush the bread with olive oil and rub with the cut side of the garlic.
- Turn the bread slices over and bake an additional 15 minutes.
- Ladle the soup into oven proof crocks, top each with a slice of bread and sprinkle on Parmesan, Romano and Swiss cheese.
- Bake the soup for about 10 minutes or until the cheese begins to brown.
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