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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Tasty soup any time of the year. My family especially loves this on a very cold winter day. Ingredients:
1/4 cup butter |
5 medium size white onions, thinly sliced (about 3 lbs) |
1 (32 ounce) container chicken broth |
2 (10 1/2 ounce) cans beef consomme, undiluted |
1/4 cup dry white wine |
3 sprigs fresh thyme |
2 sprigs fresh parsley |
salt & freshly ground black pepper |
6 slices french baguettes (3/4 inch thick) |
6 (1 ounce) swiss cheese, slices |
Directions:
1. Melt butter in Dutch oven over medium high heat; add onions and cook, stirring often, 30 to 40 minutes or until golden brown.
2. Add chicken broth and next four ingredients, bring to boil. Reduce heat, and simmer, stirring occasionally, 20 minutes. Remove and discard herbs. Add salt and pepper to taste.
3. Ladle into 6 oven proof bowls, top with bread and cheese slices. Broil, 5 1/2 inches from heat, 3 minutes or until cheese is browned and bubbly.
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