French Onion Soup
|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|
|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|
|French bread slice||4 , toasted|
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.