Four-Cheese French Onion Soup |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
This beef broth is slightly sweet...not too salty like so many other soups. Serve this as a first course on special occasions or as a meal by itself with a green salad.Gail Van Osdell, St. Charles, Illinois Ingredients:
1/3 cup butter, cubed |
2 tablespoons olive oil |
12 cups thinly sliced onions |
2 teaspoons salt |
1 teaspoon sugar |
1/4 cup king arthur unbleached all-purpose flour |
2 cartons (32 ounces each) reduced-sodium beef broth |
1-1/2 cups white wine or additional reduced-sodium beef broth |
8 slices french bread (1/2 inch thick) |
1-1/3 cups shredded swiss cheese |
2/3 cup shredded cheddar cheese |
1/2 cup shredded part-skim mozzarella cheese |
2 tablespoons grated parmesan cheese |
Directions:
1. In a Dutch oven, melt butter with oil. Add the onions, salt and sugar; cook over medium heat for 15-20 minutes or until lightly browned, stirring frequently.
2. Sprinkle flour over onion mixture; stir until blended. Gradually stir in broth and wine. Bring to a boil; cook and stir for 2 minutes. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.
3. Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 3-5 minutes on each side or until lightly browned; set aside. Combine the cheeses.
4. Ladle soup into ovenproof bowls. Top each with a slice of toast; sprinkle with cheese mixture. Place bowls on a baking sheet. Broil for 2-3 minutes or until cheese is lightly golden. Yield: 8 servings.
|
|