French Onion Soup

French Onion Soup
Servings: 6 Prep 10 mins Cook 28 mins Broil 7 mins

Ingredients

  • 3 tablespoons unsalted butter
  • 4 large onions (about 2-1/2 pounds total), halved and thinly sliced
  • 1 teaspoon sugar
  • 2 teaspoons all-purpose flour
  • 2 14 1/2 ounce cans beef broth (not condensed) (see Note)
  • 1/4 cup sherry or red wine
  • 6 1/2 inch thick sliced French bread, cut on a slight diagonal
  • 1/4 pound Gruyere or Swiss cheese

Make It

1. Melt butter in a large, deep pot (one that has a lid) over medium heat. Add onions, and stir to coat with butter. Cover; cook 15 minutes, stirring occasionally until onions are very soft and begin to turn golden brown.

2. Uncover and increase heat to medium-high. Stir in sugar. Cook, uncovered, 6 to 7 minutes, stirring often. Sprinkle with flour and cook 1 minute longer. Stir in broth, sherry or wine and 1 cup water. Simmer, uncovered, for 5 minutes.

3. Heat broiler. Spread bread slices onto a baking sheet; toast under broiler for 1 to 2 minutes per side (or use a toaster). Set aside. Place six oven-proof bowls or crocks onto baking sheet. Divide soup evenly among bowls (about a cup in each).

4. Use a vegetable peeler or cheese plane to thinly slice pieces of cheese. Place slice of toast on each serving of soup, top with cheese. Heat under broiler for 3 minutes, or until cheese is melted and bubbly. Carefully remove from oven and serve warm.

Note:

5. Try reduced-sodium broth, if desired.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 260, Fat, total (g): 10, sat. fat (g): 6, carb. (g): 28, fiber (g): 4, pro. (g): 12, Percent Daily Values are based on a 2,000 calorie diet.