M
MiniMe
Guest
French Onion Soup
2 – Large Vidalia onions (or yellow)
4 – 12 or 14 oz. cans of low-sodium beef broth (Swanson’s is good)
6 – Slices of swiss or provolone cheese
1 – Cup of water
½ cup – white wine or vermouth
2 – Tablespoons butter
2 – Tablespoons olive oil
Pinch of thyme
Salt and pepper
Sliced baguette, toasted
Parmesan cheese to garnish
Slice the onions; slowly sauté in butter and olive oil on low heat for 20-25 minutes, stirring occasionally until soft and light golden brown. Add wine or vermouth. Turn up heat and let wine/vermouth burn-off for a few minutes. Add broth and water and bring to a boil for approximately 10 minutes until broth reduces. Place toasted, sliced baguettes in a bowl. Place a slice of cheese over each bowl of bread. Poor about 1 ½ cups of soup on top; sprinkle with parmesan and serve. Serves about 4.
2 – Large Vidalia onions (or yellow)
4 – 12 or 14 oz. cans of low-sodium beef broth (Swanson’s is good)
6 – Slices of swiss or provolone cheese
1 – Cup of water
½ cup – white wine or vermouth
2 – Tablespoons butter
2 – Tablespoons olive oil
Pinch of thyme
Salt and pepper
Sliced baguette, toasted
Parmesan cheese to garnish
Slice the onions; slowly sauté in butter and olive oil on low heat for 20-25 minutes, stirring occasionally until soft and light golden brown. Add wine or vermouth. Turn up heat and let wine/vermouth burn-off for a few minutes. Add broth and water and bring to a boil for approximately 10 minutes until broth reduces. Place toasted, sliced baguettes in a bowl. Place a slice of cheese over each bowl of bread. Poor about 1 ½ cups of soup on top; sprinkle with parmesan and serve. Serves about 4.
