Classic French Onion Soup |
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Prep Time: 20 Minutes Cook Time: 64 Minutes |
Ready In: 84 Minutes Servings: 6 |
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Apple juice is the secret ingredient in this soup. Its mellow flavor balances out the strong flavors of the white wine and onions and gives the soup a subtle sweetness. Ingredients:
1 tablespoon butter |
8 cups thinly sliced sweet onion (about 3 large) |
1 cup dry white wine |
1 cup apple juice |
4 cups low-salt beef broth |
1 (10 1/2-ounce) can beef consomm |
12 (1/2-inch-thick) slices diagonally cut french bread |
1 cup (4 ounces) shredded light jarlsberg cheese |
2 tablespoons chopped fresh parsley |
Directions:
1. Melt butter in a large Dutch oven over medium-low heat; add onion. Cover and cook 30 minutes or until dark brown, stirring occasionally. Add wine and apple juice; bring to a boil. Boil, uncovered, 10 minutes or until liquid is reduced to about 1/2 cup. Stir in broth and consommé; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes.
2. Preheat broiler.
3. Arrange bread slices on a large baking sheet. Broil 1 minute on each side or until golden.
4. Place 6 (2-cup) ovenproof bowls or soup crocks on a large baking sheet. Spoon soup into bowls. Top each bowl of soup with 2 slices toasted French bread, 1 1/2 tablespoons cheese, and 1 teaspoon parsley. Broil 2 to 3 minutes or just until cheese melts.
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