FRENCH ONION SOUP

Photo by Valerie M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    Tbs. Unsalted Butter

  • 4

    large Sweet Onions , peeled and thinly sliced (1 1/2 lbs.)

  • 1

    tsp. sugar

  • 1

    cup Dry White Wine

  • 2

    Qts. Low-sodium canned Beef Broth

  • 2

    ribs Celery with leaves, cut in Half

  • Salt and Pepper to taste

  • 1/4

    Cup Dry Sherry

  • 4 to 6

    slices French baguette, lightly toasted

  • Coarsely grated or sliced Gruyere or other Swiss Cheese

Directions

Melt butter in a large heavy saucepan over low heat. Add onions and sugar. Cook over low heat, stirring occasionally until onions are lightly caramelized. (The longer the better, I usually cook around 45 minutes to 1 hour) Add white Wine and cook over medium-high heat until the wine reduces to about half. Add the broth, celery and salt and pepper and bring to a boil over high heat. Reduce the heat to low, cover partially and allow the soup to simmer until the onions are meltingly tender, around 45 minutes to 1 hour. Remove and discard celery. Add Sherry and simmer the soup for another 5 to 8 minutes. Ladle hot soup into crocks, top with toasted baguette and cheese and run under broiler until Cheese is melted. Serve Yummy!

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