FRENCH ONION SOUP WITH SWISS-TOPPED TOAST
In my opinion, the key to a delicious French onion soup is a dark, savory broth, which you get from beef broth. If you want a vegetarian version, it can be hard to do with vegetable broth. To achieve the earthy tones I'm looking for, I've used a few nontraditional ingredients for this soup. I think it is a winner. -Paul DeBenedictis, Reading, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 1h50m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a Dutch oven, saute onions in butter and oil until tender. Reduce heat to medium-low; cook for 1 hour or until golden brown, stirring occasionally. Stir in the thyme, brown sugar and vinegar., Combine the flour and broth until blended. Gradually stir into onion mixture. Stir in the beer, wine, soy sauce, Worcestershire sauce, brandy, pepper, salt and cayenne. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Meanwhile, place bread on a baking sheet. Broil 4 in. from the heat for 2 minutes on each side or until toasted. Top each with a cheese slice; broil for 2-3 minutes or until cheese is melted and lightly browned. Ladle soup into bowls; garnish with cheese-topped toast.
Nutrition Facts : Calories 377 calories, Fat 14g fat (8g saturated fat), Cholesterol 35mg cholesterol, Sodium 875mg sodium, Carbohydrate 45g carbohydrate (21g sugars, Fiber 6g fiber), Protein 12g protein.
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