"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

French Onion Soup Recipe

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This recipe for French Onion Soup, by , is from The Kleinman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Umholtz
Added: Wednesday, October 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 tsp olive oil
4 cups thinly vertically sliced Walla Walla onion (or other sweet onion)
4 cups thinly vertically sliced red onion
1/2 tsp sugar
1/2 tsp freshly ground black pepper
1/4 tsp salt
1/4 c dry white wine
8 cups less sodium beef broth
1/4 tsp chopped fresh thyme
8 (1 oz) slices French bread, cut into 1 inch cubes
8 (1 oz) slices reduced-fat reduced sodium Swiss cheese

Directions:
Directions:
Heat olive oil over medium-high heat. Add onions to pan; saute for 5 minutes or until tender. Stir in sugar, pepper, and 1/4 tsp salt. Reduce heat to medium; cook 20 minutes; stirring frequently. Increase heat to medium high, and saute for 5 minutes or until onion is golden brown. Stir in wine, and cook for one minute. Add broth and thyme; bring to a boil. Cover, reduce heat and simmer for 2 hours.
Preheat broiler.
Place bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after one minute.
Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup soup into each bowl. Divide bread evenly among the bowls; top each serving with 1 slice cheese. Broil for 3 minutes or until cheese begins to brown.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Cooking light recipe provided by Leslie Lucks

 

 

 

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