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French Onion Soup

The.Southerner's picture
Ingredients
  Butter 1 Tablespoon
  Baby swiss cheese 4 , sliced
  Olive oil 1 1⁄2 Teaspoon
  Onions 1⁄2 Pound, thinly sliced
  Leeks 1⁄4 Pound, sliced (White Part Only)
  Garlic 1 Clove (5 gm), chopped
  Sugar 1⁄4 Teaspoon
  Flour 1 1⁄2 Tablespoon
  Canned beef broth 4 Cup (64 tbs)
  Dry vermouth 1⁄4 Cup (4 tbs)
  Tabasco sauce 1 Dash
  Ground pepper To Taste
  Salt To Taste
  French bread slice 4 , toasted
Directions

Melt butter with oil in a large pot over low heat.
Add onions, leeks, and garlic.
Cook until onions soften, stirring occasionally, about 15 minutes.
Increase heat to medium-low.
Add sugar; cook until onions are a deep golden brown, stirring frequently, about 30 minutes.
Add flour; stir for 3 minutes.
Add stock, vermouth, Tabasco, and pepper.
Simmer 40 minutes.
Season with salt.
Can be prepared 1 day ahead to this point, but re-warm before continuing.
Divide soup between 2 soup crocks.
Top each with toasted bread and several slices of cheese.
Broil until cheese melts and top is golden brown.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Broiled
Dish: 
Soup
Ingredient: 
Onion
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes

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