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Prep Time: 20 Minutes Cook Time: 26 Minutes |
Ready In: 46 Minutes Servings: 4 |
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Ingredients:
2 teaspoons olive oil |
2 cups chopped onion (about 2 medium) |
3/4 cup sliced garlic cloves (about 6 to 8 cloves) |
1 tablespoon all-purpose flour |
1/2 teaspoon dried thyme |
1/4 teaspoon black pepper |
4 cups low-salt beef broth |
1 tablespoon chopped fresh parsley |
4 (0.5-ounce) slices diagonally cut french bread (about 1 inch thick) |
1/4 cup (1 ounce) shredded gruyère cheese |
Directions:
1. Heat oil in a large Dutch oven over medium heat; add onion and garlic. Cook 9 minutes or until lightly browned, stirring occasionally. Add flour, thyme, and pepper; cook 2 minutes, stirring constantly. Gradually add broth; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally. Stir in parsley.
2. Preheat broiler.
3. Place bread slices on a baking sheet. Sprinkle 1 tablespoon cheese over bread slices. Broil 1 minute or until cheese melts.
4. Ladle soup evenly into bowls. Serve with cheese toast.
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