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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3 tablespoons butter |
3 large onions, halved and thinly sliced (about 2 pounds) |
1 teaspoon sugar |
1/4 teaspoon salt |
1/4 teaspoon pepper |
3 tablespoons all-purpose flour |
2 1/2 cups water |
2 (10 1/2-ounce) cans beef broth |
1 (10-ounce) can beef consomme |
1/4 cup cognac |
1 tablespoon worcestershire sauce |
8 (1/2-inch-thick) slices french bread, toasted |
8 ounces thinly sliced gruye sre cheese |
2 tablespoons grated parmesan cheese |
Directions:
1. Melt butter in a large Dutch oven. Add onion; cook over medium heat 20 to 25 minutes or until golden, stirring frequently. Add sugar, salt, and pepper; stir well. Add flour; cook, stirring constantly, 1 minute. Gradually add water, beef broth, and consomme. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Stir in Cognac and Worcestershire sauce.
2. Place 8 ovenproof soup bowls on a baking sheet; ladle soup evenly into bowls. Top each with a slice of French bread. Place cheese slices evenly over bread, and sprinkle evenly with Parmesan cheese. Broil 5 1/2 inches from heat (with electric oven door partially opened) 5 minutes or until cheese melts. Serve immediately.
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