Classic French Onion Soup With Dry White Wine
|Thinly sliced sweet onion||8 Cup (128 tbs) (About 3 Large)|
|Dry white wine||1 Cup (16 tbs)|
|Apple juice||1 Cup (16 tbs)|
|Low salt beef broth||4 Cup (64 tbs)|
|Canned beef consomme||10 1⁄2 Ounce (1 Can)|
|Diagonally cut french bread slices||12 (1/2 Inch Thick)|
|Shredded light jarlsberg cheese||4 Ounce (1 Cup)|
|Chopped fresh parsley||2 Tablespoon|
1. Melt butter in a large Dutch oven over medium-low heat; add onion. Cover and cook 30 minutes or until dark brown, stirring occasionally. Add wine and apple juice; bring to a boil. Boil, uncovered, 10 minutes or until liquid is reduced to about 1/2 cup. Stir in broth and consomme; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes.
2. Preheat broiler.
3. Arrange bread slices on a large baking sheet. Broil 1 minute on each side or until golden.
4. Place 6 (2-cup) ovenproof bowls or soup crocks on a large baking sheet. Spoon soup into bowls. Top each bowl of soup with 2 slices toasted French bread, 1 1/2 tablespoons cheese, and 1 teaspoon parsley. Broil 2 to 3 minutes or just until cheese melts.