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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 9 |
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I've also made this savory soup in a slow cooker for a fuss-free meal. It cooks on low for 3 to 4 hours. Denise Hruz, Germantown, WI Ingredients:
1/4 cup butter, cubed |
4 large onions, sliced |
1/4 cup sugar |
2 tablespoons king arthur unbleached all-purpose flour |
2 cans (14-1/2 ounces each) reduced-sodium beef broth |
2 cans (10-1/2 ounces each) condensed french onion soup |
2 cups water |
1/2 cup grated parmesan cheese |
9 slices french bread (1/2 inch thick) |
9 tablespoons shredded part-skim mozzarella cheese |
Directions:
1. In a Dutch oven over medium-high heat, melt butter. Add onions; saute until tender. Add sugar; cook and stir until lightly browned. Stir in flour until blended; gradually add the broth, soup and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in Parmesan cheese.
2. Meanwhile, place bread on a baking sheet. Broil 4 in. from the heat for 2 minutes on each side or until toasted. Sprinkle with mozzarella; broil for 2 minutes or until cheese is melted. Ladle soup into bowls; top each with a cheese toast. Yield: 9 servings (2-1/4 quarts).
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