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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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There are several onion soup recipes on zaar, but this one is a little different and one that I've been making for years. I can't remember where I got it from, though. It doesn't take long to prepare. Ingredients:
1/4 lb swiss cheese or 1/4 lb gruyere, shredded |
4 tablespoons butter |
4 large sweet onions, diced |
1 garlic clove, minced |
1 teaspoon brown sugar |
2 tablespoons flour |
2 (10 1/2 ounce) cans beef broth, not condensed |
2 cups water |
1/4 cup sherry wine or 1/4 cup red wine vinegar |
1 loaf french bread, cut into 1/2-inch thick slices |
Directions:
1. In 4-quart saucepan over medium high heat, melt butter.
2. Add onions, garlic and brown sugar, cook about 15-20 minutes until golden and tender.
3. Add in flour, beef broth, vinegar, 2 cups water, heat to boiling.
4. Cover and simmer for 10 minutes.
5. Meanwhile, cut 8 1/2-inch thick slices of bread.
6. Toast slices in 325°F oven until brown.
7. Turn oven to 425°F.
8. When soup is ready, spoon into soup bowls or soup crocks.
9. Place 2 slices of toast in each bowl. (If desired, cube the toast before placing in soup.
10. Sprinkle each bowl with shredded cheese.
11. Bake 5 minutes or until cheese melts.
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