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French Onion Soup Gratin

Western.Chefs's picture
Ingredients
  French bread loaf 1 (Long)
  Butter/Margarine 4 Tablespoon
  Onions 3 Large, sliced
  Sugar 1 Teaspoon
  All purpose flour 1 Tablespoon
  Water 2 1⁄2 Cup (40 tbs)
  Dry red wine 1⁄2 Cup (8 tbs)
  Condensed beef broth 21 Ounce (Two 10 1/2 Ounce Can)
  Swiss cheese slice 8 Ounce (1 Package)
Directions

1. Cut four 1-inch-thick slices bread from loaf; serve remaining bread with soup. Toast bread slices in 325°F. oven until lightly browned.
2. Meanwhile, in 4-quart saucepan over medium-high heat, in hot butter or margarine, cook onions and sugar 10 minutes. Stir in flour until well blended. Add water, wine, and undiluted beef broth; heat to boiling. Reduce heat to low; cover and simmer 10 minutes.
3. Spoon soup into four 16-ounce heat-safe soup bowls; place 1 slice toast on soup in each bowl. Fold cheese slices to fit on bread slices.
4. Place soup bowls in jelly-roll pan for easier handling. Increase oven temperature to 425°F. Bake 10 minutes or until cheese is melted.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Method: 
Baked
Dish: 
Soup
Ingredient: 
Vegetable
Servings: 
10

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