FOUR-CHEESE FRENCH ONION SOUP

Four-Cheese French Onion Soup image

This beef broth is slightly sweet...not too salty like so many other soups. Serve this as a first course on special occasions or as a meal by itself with a green salad.-Gail Van Osdell, St. Charles, Illinois

Provided by Taste of Home

Categories Lunch

Time 1h15m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1/3 cup butter, cubed
2 tablespoons olive oil
12 cups thinly sliced onions
2 teaspoons salt
1 teaspoon sugar
1/4 cup all-purpose flour
2 cartons (32 ounces each) reduced-sodium beef broth
1-1/2 cups white wine or additional reduced-sodium beef 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 tablespoons grated Parmesan cheese

Steps:

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. , Sprinkle 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 occasionally., Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 3-5 minutes on each side or until lightly browned; set aside. Combine the cheeses. , Ladle soup into ovenproof bowls. 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.

Nutrition Facts : Calories 388 calories, Fat 21g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 1293mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 3g fiber), Protein 15g protein.