French Onion Soup
From "family circle"
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- 3 Tbsp
- unsalted butter
- 4 large
- onions (about 2-1/2 pounds total), halved and thinly sliced
- 1 tsp
- 2 tsp
- all-purpose flour
- 14 1/2 ounce cans beef broth (not condensed) (see note)
- 1/4 c
- sherry or red wine
- 1/2 inch thick sliced french bread, cut on a slight diagonal
- 1/4 lb
- gruyere or swiss cheese
1Melt butter in a large, deep pot (one that has a lid) over medium heat. Add onions, and stir to coat with butter. Cover; cook 15 minutes, stirring occasionally until onions are very soft and begin to turn golden brown.
2Uncover and increase heat to medium-high. Stir in sugar. Cook, uncovered, 6 to 7 minutes, stirring often. Sprinkle with flour and cook 1 minute longer. Stir in broth, sherry or wine and 1 cup water. Simmer, uncovered, for 5 minutes.
3Heat broiler. Spread bread slices onto a baking sheet; toast under broiler for 1 to 2 minutes per side (or use a toaster). Set aside. Place six oven-proof bowls or crocks onto baking sheet. Divide soup evenly among bowls (about a cup in each).
4Use a vegetable peeler or cheese plane to thinly slice pieces of cheese. Place slice of toast on each serving of soup, top with cheese. Heat under broiler for 3 minutes, or until cheese is melted and bubbly. Carefully remove from oven and serve warm.
6 points per serving
Try reduced-sodium broth, if desired.