Four-Cheese French Onion Soup

By cindygwest

Ingredients

• 1/3 cup butter, cubed
• 2 T. olive oil
• 12 cups thinly sliced onions
• 2 t. salt
• 1 t. sugar
• 2 cartons (32 ounces each) reduced sodium beef broth
• 1-1/2 cups white wine (or additional broth
• 8 slices french bread (1/2 inch thick)
• 1 1/3 cups shredded Swiss cheese
• 2/3 cup shredded Cheddar cheese
• 1/2 cup shredded part-skim mozzarella cheese
• 2 T. grated Parmesan cheese

Details

Servings 8

Preparation

Step 1

1. In a Dutch oven, melt butter with oil. Add the onions, salt and sugar; cook over medium heat for 15 - 20 minutes or until lightly browned, stirring frequently.
2. Sprinkile flour over onion mixture; stir until blended. Gradually stir in broth and wine. Bring to a boil; cook and stir for 2 minutes. Reduce heat; cover and simmer for 30 minutes, stirring constantly.
3. Place bread slices on an ungreased baking sheet. Broil 3 - 4 minutes from the heat for 3 - 5 minutes on each side or until lightly browned; set aside. Combine the cheeses.
4. Ladle soup into ovenproof bowls, about 1 1/4 cups in each. Top each with a slice of toast; sprinkle with cheese mixture. Place bowls on a baking sheet. Broil for 2 - 3 minutes or until cheese is lightly golden.