- 4
Ingredients
- 1 tablespoon plus 1 teaspoon
- vegetable oil
- 6 medium onions, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black
- pepper
- 1 teaspoon granulated sugar
- 2 tablespoons all-purpose flour
- 3 1/2 cups reduced-sodium beef
- broth
- 2 1/2 cups water
- 1/4 cup dry white wine
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/4 teaspoon Worcestershire sauce
- 2 ounces French bread, cut into 4
- slices
- 3 ounces Swiss cheese, shredded
- l 1/2 ounces grated Parmesan
- cheese
- Chopped parsley, for garnish
- (optional)
Preparation
Step 1
In a large nonstick skillet over medium-high heat, warm the oil until hot but not smoking. Add the onions, sprinkle with the salt and pepper, and cook, stirring occasionally, until they are softened, about 10 minutes.
Add the sugar, increase the heat to medium, and cook the onions, stirring, until they are golden brown, 2 to 3 minutes. Add the flour and cook the mixture over medium-1ow heat, stirring, until the flour is no longer visible, about 30 seconds.
Transfer the onions to a large saucepan, add the broth, water, wine, thyme, and bay leaf, and bring the liquid to a boil. Reduce the heat to low, cover, and simmer, skimming occasionally, for 30 minutes. Season the soup with the Worcestershire sauce.
Preheat the broiler. Arrange the bread slices on a baking sheet and broil them until light golden, about 3 minutes.
Discard the bay leaf. Divide the soup among 4 broiler proof soup bowls that will each hold at least 2 1/2 cups. Top each with a slice of bread, and sprinkle the bread evenly with the Swiss and Parmesan cheese. Place the soup bowls on a baking sheet and broil 6 inches from the heat for 1 to 2 minutes, or until the soup is bubbly and the cheese topping is
golden brown. Garnish with chopped parsley, if desired.