French Onion Soup
- 1/4 cup Butter
- 3 Onions (thinly sliced)
- 3 cloves Garlic (thinly sliced)
- 1 tsp White Sugar
- 1 Tbsp All-Purpose Flour
- 2 1/2 cups Water
- 1/4 cup Sherry
- 1/4 cup Port
- 2 (10.5 oz) cans Condensed Beef Broth
- 1 Baguette
- 8 oz Swiss Cheese (sliced)
- 2 tsp Thyme
Level of difficulty Average
Cost Average budget
Melt butter in saucepan. Stir in sugar. Cook onions over med heat for 10 minutes, or until golden brown. Add garlic midway through.
Stir in flour until well blended with the onions and pan juices. Add water, sherry, port, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 min.
Cut four 1 inch thick slices from the baguette. Toast the slices at 325 degrees F (165 degrees C) just until browned, approx 10 min. Reserve remaining bread to serve with soup.
Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling.
Bake at 425 degrees F (220 degrees C) for 10 min, or just until cheese is melted.
Add thyme. Serve