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Prep Time: 50 Minutes Cook Time: 10 Minutes |
Ready In: 60 Minutes Servings: 8 |
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There's no question of the star in this traditional favorite soup. Rich Swiss cheese delightfully tops off a heaping bowlful of sweet, succulent Vidalia onions.Ruby Jean Bland, Glennville, Georgia Ingredients:
4 to 5 large vidalia or sweet onions, chopped |
3 tablespoons butter |
1/4 teaspoon pepper |
1 tablespoon king arthur unbleached all-purpose flour |
4 cups beef broth |
1-1/2 cups water |
1 bay leaf |
8 slices french bread, toasted |
1/2 cup shredded swiss cheese |
Directions:
1. In a Dutch oven or soup kettle, saute the onions in butter until lightly browned. Sprinkle with pepper and flour. Cook and stir for 1 minute. Add the broth, water and bay leaf; simmer for 30-40 minutes, stirring occasionally.
2. Discard bay leaf. Ladle into ovenproof soup bowls; top with bread and cheese. Bake at 400° for 10 minutes or until cheese is golden brown. Yield: 8 servings (2 quarts).
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