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Classic French Onion Soup With Dry White Wine

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Ingredients
  Butter 1 Tablespoon
  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
Directions

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.

Recipe Summary

Cuisine: 
French
Course: 
Appetizer
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Onion

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