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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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I got this savory recipe from a co-worker my first year out of college. It's been a family favorite ever since. -Janaan Cunningham Ingredients:
1/4 cup butter |
2 pounds onions, thinly sliced |
1 tablespoon sugar |
4 tablespoons king arthur unbleached all-purpose flour |
3 cans (14-1/2 ounces each) beef broth |
2 cups water |
1 teaspoon salt |
1 teaspoon dried minced onion |
1 teaspoon beef bouillon granules |
1/4 teaspoon garlic salt |
1/4 teaspoon pepper |
8 slices french bread, toasted |
1 cup (4 ounces) shredded swiss cheese |
Directions:
1. In a Dutch oven or soup kettle, melt butter. Add onions and sugar; cook over low heat until lightly browned, about 1 hour.
2. Sprinkle flour over onions and stir until blended. Gradually stir in broth. Add the water, salt, dried onion, bouillon, garlic salt and pepper.
3. Bring to a boil; cook and stir for 2 minutes. Reduce heat; cover and simmer for 45 minutes.
4. Ladle soup into ovenproof bowls. Top with a slice of toasted bread; sprinkle with cheese. Place on a baking sheet. Bake at 400° for 5 minutes. Yield: 8 servings.
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