French Onion Soup
By jonil
Ingredients
- 1 Tbsp extra virgin olive oil
- 3 lg red onions very thinly sliced
- 3 sprigs fresh thyme
- salt and pepper
- 1/2 can dry red wine
- 1 can chicken broth
- 2 1/4 cup water
- 2 tsp soy sauce
- 4 slices whole wheat baquette (each 1/2" thick)
- 1 tsp cornstarch
- 1 1/4 Gruyere cheese, shredded (1/4 cup)
- 4 slices Swiss cheese
Details
Servings 4
Preparation
Step 1
1) in 5pt Dutch oven or heavy saucepot, heat oil on med-
high. Stir in onions, thyme and 1/4 tsp tsp salt;
Cover partially. Cook 15-17 minutes or until onions
are golden brown and very tender, stirring occasionally.
2) Add wine and simmer 2-4 minutes or until reduced by
half. Add broth, water, and soy sauce. Heat to
boiling on high, then reduce heat to maintain a gentle
simmer; simmer 20 minutes.
3) Arrange over rack 6" from broiler heat source. Preheat
broiler. Place bread slices in jelly-roll. Broil 30 -60
seconds or until golden brown. Divide among four 8oz.
ovenproof soup crocks or ramekins.
4) In small bowl, stir cornstarch and 1 Tblsp soup liquid
from pot until cornstarch dissolves. Stir into soup and
simmer 2 minutes. Stir in 1/2 tsp salt and 1/2 tsp
freshly ground black pepper. Discard thyme. Divide
soup amoung soup crocks.
5) Sprinkle Gruyere evenly over soup, then place 1 slice
Swiss on top of each crock. Broil 1-2 minutes, or until
golden brown on top. Serve hot.
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