French Onion Soup

Name: French Onion Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 3 Tbsp unsalted butter; 4 large onions (about 2-1/2 pounds total), halved and thinly sliced; 1 tsp sugar; 2 tsp all-purpose flour; 2 14 1/2 ounce cans beef broth (not condensed) (see note); 1/4 c sherry or red wine; 6 1/2 inch thick sliced french bread, cut on a slight diagonal; 1/4 lb gruyere or swiss cheese

By Angela Pietrantonio
@mrsjoepie

There are many soups I love, and this one is no surprise it's on my favorite list! It's awesome served with a nice side salad and dessert!
From "family circle"

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

Prep:

10 Min

Cook:

30 Min

Ingredients

3 Tbsp

unsalted butter
4 large

onions (about 2-1/2 pounds total), halved and thinly sliced
1 tsp

sugar
2 tsp

all-purpose flour
2

14 1/2 ounce cans beef broth (not condensed) (see note)
1/4 c

sherry or red wine
6

1/2 inch thick sliced french bread, cut on a slight diagonal
1/4 lb

gruyere or swiss cheese
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How to Make French Onion Soup

Step-by-Step

Melt 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.
Uncover 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.
Heat 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).
Use 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
Note:
Try reduced-sodium broth, if desired.