french onion soup

★★★★★ 1 Review
mrsjoepie avatar
By Angela Pietrantonio
from Woonsocket, RI

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"

★★★★★ 1 Review
serves 6
prep time 10 Min
cook time 30 Min

Ingredients For french onion soup

  • 3 Tbsp
    unsalted butter
  • 4 lg
    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

  • 1
    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.
  • 2
    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.
  • 3
    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).
  • 4
    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
  • 5
    Note: Try reduced-sodium broth, if desired.

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