french onion soup viii

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Servs: 6  Prep: 15m  Cook: 60m  

"Try substituting vermouth for the white wine!"

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1 tablespoon all-purpose flour 1 tablespoon all-purpose flour
•   6 slices French bread 6 slices French bread
•   1 tablespoon olive oil 1 tablespoon olive oil
•   2 (14 ounce) cans beef broth 2 (14 ounce) cans beef broth
•   1 tablespoon butter 1 tablespoon butter
•   1 1/2 cups water 1 1/2 cups water
•   4 large onion, thinly sliced 4 large onion, thinly sliced
•   1 cup shredded Swiss cheese 1 cup shredded Swiss cheese
•   1/2 cup white wine 1/2 cup white wine
•   2 bay leaves 2 bay leaves

Instructions

1. 1. In a large saucepan over low heat, melt butter with olive oil. Cook onions in mixture, stirring occasionally, for 30 minutes, until very soft, translucent and brown on the edges.
   2. Sprinkle the flour over the onions and stir to combine. Pour in beef broth, wine and water with bay leaves. Bring to a boil, then reduce heat and simmer, uncovered, 20 to 30 minutes.
   3. Preheat oven broiler.
   4. Toast the bread slices. Ladle the soup into 6 ovenproof bowls and place the bowls on a baking sheet. Place a toasted slice of bread over each bowl and top with Swiss cheese.
   5. Place bowls under broiler until cheese is melted.

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