FRENCH ONION SOUP
Provided by Molly O'Neill
Categories lunch, soups and stews, appetizer
Time 1h15m
Yield Four servings
Number Of Ingredients 9
Steps:
- Melt the butter in a large, heavy skillet over medium-high heat. Add the onions and cook, stirring often, until caramelized and very soft, about 30 minutes. Place in a large saucepan. Add the broth, apple juice, 1 1/2 teaspoons of salt and pepper. Bring to a boil, lower the heat and simmer for 30 minutes. Stir in the Cognac. Taste, and add more salt, if needed.
- Just before serving, preheat the broiler. Reheat the soup if necessary, and ladle into 4 large ovenproof bowls. Cover each with the bread, sprinkle with cheese and broil until melted and just beginning to brown, about 2 minutes. Carefully remove from oven and serve immediately.
Nutrition Facts : @context http, Calories 538, UnsaturatedFat 6 grams, Carbohydrate 76 grams, Fat 15 grams, Fiber 9 grams, Protein 26 grams, SaturatedFat 8 grams, Sodium 1816 milligrams, Sugar 23 grams, TransFat 0 grams
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