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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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When my husband asked me to make this soup for a dinner at church, I prepared a huge pot and counted on having some left for us. But he came home with an empty pan and many requests for the recipe!Lise Thomson, Magrath, Alberta Ingredients:
6 cups thinly sliced onions |
1 tablespoon sugar |
1/2 teaspoon pepper |
1/3 cup canola oil |
6 cups beef broth |
8 slices french bread (3/4 inch thick), toasted |
1/2 cup shredded parmesan or swiss cheese |
Directions:
1. In a Dutch oven, saute the onions, sugar and pepper in oil until onions are softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until onions are a deep golden brown. Add broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2. Ladle soup into ovenproof bowls. Top each with a slice of French bread; sprinkle with cheese. Broil 4-6 in. from heat until cheese is melted. Serve immediately. Yield: 8 servings (2 quarts).
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