French Onion Soup

By jackiemo

Betty Crocker

PREP TIME 20Min TOTAL TIME 1Hr 30Min SERVINGS 4

Ingredients

• 4 medium onions
• 2 tablespoons butter or margarine
• 2 cans (10.5 oz each) condensed beef broth
• 1 1/2 cups water
• 1/8 teaspoon pepper
• 1/8 teaspoon dried thyme leaves
• 1 dried bay leaf
• 4 oz Gruyère, Swiss or mozzarella cheese
• 4 slices (3/4 to 1 inch thick) French bread
• 1/4 cup grated Parmesan cheese

Preparation

Step 1

1 Peel and cut the onions into slices to measure 4 cups. In a 4-quart nonstick Dutch oven, melt the butter over medium-high heat. Stir in onions to coat with butter. Cook uncovered 10 minutes, stirring every 3 to 4 minutes.
2 Reduce heat to medium-low. Cook uncovered 35 to 40 minutes longer, stirring well every 5 minutes, until onions are deep golden brown (onions will shrink during cooking).
3 Stir in broth, water, pepper, thyme and bay leaf. Heat to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover with lid; simmer 15 minutes. Meanwhile, shred the Gruyère cheese by rubbing it across the largest holes of a grater to measure 1 cup; set aside.
4 You may need to move the oven rack so it is near the broiler. Set the oven control to broil. On a cookie sheet, place the bread slices. Broil with tops about 5 inches from heat 1 to 2 minutes or until golden brown. Turn bread over; broil 1 to 2 minutes longer until golden brown. Place toasted bread in 4 ovenproof bowls or individual ceramic casseroles (do not use glass, which cannot withstand heat of broiler and may break).
5 Remove bay leaf from soup. Ladle soup into bowls. Top with Gruyère cheese. Sprinkle with Parmesan cheese. Place bowls in pan with shallow sides.
6 Broil soup bowls with tops about 5 inches from heat 1 to 2 minutes or just until cheese is melted and golden brown. Watch carefully so cheese does not burn. Serve with additional French bread if desired.