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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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By far the best onion soup I've ever eaten...and I love food! It freezes well..just freeze the soup and prepare the bread separately. It sounds like a lot of work but it's not, and it is well worth it. The recipe is supposed to make 8 servings...but in our house it only makes 4! The measurements for cheese can be altered depending on your tastes. Ingredients:
2 tablespoons butter |
4 tablespoons olive oil |
2 lbs yellow onions, sliced 1/4-inch rounds |
1/2 teaspoon sugar |
1 1/2 tablespoons flour |
2 (14 1/2 ounce) cans beef broth |
2 (14 1/2 ounce) cans low sodium beef broth |
1/4 cup sherry wine |
1 loaf french bread |
2 cups grated swiss cheese |
2 tablespoons grated parmesan cheese |
2 tablespoons grated romano cheese |
2 garlic cloves, each cut in half |
Directions:
1. Heat the butter and 2 TB olive oil in a large pan until melted.
2. Add the onions and sugar.
3. Cook over medium heat, stirring occasionally (about 40 minutes) until they are caramalized .
4. Add the flour and stir for about 3 minutes.
5. Add the beef broth, and cook the soup over low-medium heat (not boiling), partly covered, for about 45 minutes.
6. Add the Sherry, cook for an additional 5 minutes.
7. Preheat the oven to 350 degrees.
8. Cut the French bread into 1 thick slices.
9. Bake the bread on an un-greased cookie sheet for 15 minutes.
10. Brush the bread with olive oil and rub with the cut side of the garlic.
11. Turn the bread slices over and bake an additional 15 minutes.
12. Ladle the soup into oven proof crocks, top each with a slice of bread and sprinkle on Parmesan, Romano and Swiss cheese.
13. Bake the soup for about 10 minutes or until the cheese begins to brown.
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