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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

French Onion Soup Recipe

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This recipe for French Onion Soup is from The Dyer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 teaspoons olive oil
4 cups thinly vertically sliced sweet onion
4 cups thinly vertically sliced red onion
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup dry white wine
8 cups less-sodium beef broth
1/4 teaspoon chopped fresh thyme
8 (1-ounce) slices French bread, cut into 1-inch cubes
8 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine
Directions:
Directions:
1. Heat olive oil in a Dutch oven over medium-high heat. Add onions to pan; sauté for 5 minutes or until tender.
2. Stir in sugar, pepper, and 1/4 teaspoon salt. Reduce heat to medium; cook 20 minutes, stirring frequently.
3. Increase heat to medium-high and sauté for 5 minutes or until onion is golden brown. Stir in wine, and cook for 1 minute. Add broth and thyme; bring to a boil.
4. Cover, reduce heat, and simmer 2 hours.
5. Preheat broiler.
6. Place bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute.
7. Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup soup into each bowl. Divide bread evenly among bowls; top each serving with 1 cheese slice. Broil 3 minutes or until cheese begins to brown.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
From Cooking Light magazine

 

 

 

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