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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 1 |
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Probably the best French Onion Soup You've ever had! Ingredients:
1/2 cup butter |
4 large vidalia onions, sliced thin and cut to 1-inch strips |
2 tablespoons brown sugar |
1 tablespoon all-purpose flour |
1 cup white wine (carlo rossi rhine works well) |
1/4 cup sherry wine |
4 (15 ounce) cans beef broth |
1 lb swiss cheese or 1 lb gruyere cheese, shredded |
1/2 cup parmesan cheese, grated |
8 slices french baguettes, 1/2-inch thick, browned in an oven |
salt and pepper |
Directions:
1. In large frying pan, over medium heat, melt butter. Add onions and brown sugar.
2. Cook, stirring occasionally, until onions are caramelized, but not burnt.
3. When caramelized, sprinkle in the flour and stir until well blended.
4. Gradually add wine; cook, stirring constantly, until mixture thickens and bubbles.
5. Transfer the cooked onions into a large pot.
6. Stir in beef broth and bring to a boil.
7. Reduce heat to bring to a simmer and add the cream sherry.
8. Simmer 15 minutes.
9. . Adjust to taste with salt, pepper, more brown sugar and more sherry, if desired.
10. . Ladle soup into 1-1/2 cup oven proof bowls.
11. Top each with bread slice; sprinkle with Swiss or Gruyere cheese and Parmesan cheeses.
12. Place bowls on a baking sheet.
13. Broil until cheese melts and slightly browns.
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