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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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French onion soup is the perfect go-to for cold winter days. Serve hot and bubbly, top with melted Gruyère, and your family will never know this recipe is light. Ingredients:
1 tablespoon unsalted butter |
1 tablespoon olive oil |
3 large thinly sliced spanish onions |
1/4 teaspoon kosher salt |
1 teaspoon sugar |
1 tablespoon flour |
1/3 cup dry sherry |
6 cups reduced-sodium chicken stock |
1/4 teaspoon freshly ground black pepper |
2 teaspoons reduced-sodium soy sauce |
4–8 (3/4-inch) slices french baguette |
4 ounces gruyère cheese, sliced |
Directions:
1. Preheat oven to 400°. Heat butter and olive oil in a heavy skillet over medium-high heat. Add onions and salt. Cover; cook 5 minutes. Uncover; add sugar. Cook, stirring frequently, 25 minutes or until onions are golden. Add flour, and reduce heat to medium-low; cook 1–2 minutes. Add sherry, scraping pan to loosen browned bits. Cook 1–2 minutes or until slightly reduced. Transfer to a saucepan. Add stock and pepper. Boil; reduce heat to low, and simmer, covered, 10 minutes. Add soy sauce.
2. Place bread slices on a baking sheet; bake 7 minutes per side or until golden.
3. Heat broiler. Ladle soup into ovenproof bowls. Top with 1–2 bread slices and 2 slices Gruyère. Broil 1–2 minutes or until cheese is bubbly.
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