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Prep Time: 55 Minutes Cook Time: 10 Minutes |
Ready In: 65 Minutes Servings: 2 |
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I ADAPTED a basic recipe to copy the onion soup served at my favorite restaurant. No matter what my entree, I always ordered the soup. Now I can make it at home. It's a meal in itself or an impressive beginning to a full-course meal. -Barbara Brunner, Steelton, Pennsylvania Ingredients:
2 medium onions, chopped |
1 teaspoon sugar |
6 tablespoons butter, divided |
1 tablespoon king arthur unbleached all-purpose flour |
1/8 teaspoon pepper |
dash ground nutmeg |
2-1/2 cups beef or vegetable broth |
2 tablespoons grated parmesan cheese |
2 slices french bread (1 inch thick) |
4 slices provolone cheese |
Directions:
1. In a large saucepan, saute onions and sugar in 3 tablespoons of butter until golden brown. Stir in the flour, pepper and nutmeg until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; cover and simmer for 30 minutes. Stir in the Parmesan cheese.
2. Meanwhile, in a large skillet, melt remaining butter; add bread. Cook until golden brown on both sides. Ladle soup into two oven-proof bowls. Place a slice of cheese in each bowl; top with bread and remaining cheese. Bake at 375° for 10 minutes or until the cheese is bubbly. Yield: 2 servings.
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