 |
Prep Time: 11 Minutes Cook Time: 60 Minutes |
Ready In: 71 Minutes Servings: 5 |
|
Once you spoon into this rich, broth-based soup, you'll appreciate the time it takes to caramelize the onions. Ingredients:
2 tablespoons olive oil |
1 tablespoon butter |
4 large vidalia onions, thinly sliced |
3 1/2 cups low-salt beef broth |
1 cup dry white wine |
1/4 teaspoon black pepper |
5 (0.5-ounce) slices diagonally cut french bread (about 1 inch thick) |
1 1/4 cups (5 ounces) reduced-fat shredded swiss cheese |
Directions:
1. Heat oil and butter in a large nonstick skillet over medium heat until butter melts. Add onion; cook, uncovered, 40 minutes or until golden brown, stirring occasionally. Add broth, wine, and pepper. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes.
2. Preheat broiler.
3. Ladle 1 cup soup into 4 ovenproof bowls. Place 1 bread slice in each bowl; sprinkle evenly with cheese. Place soup bowls on a large baking sheet, and broil 1 minute or until cheese melts. Serve immediately.
|
|