Sunday, February 21, 2010

Soup Swap! French Onion Soup

Sally Kilkenny's French Onion Soup

4 large yellow onions, coarsely chopped
3 TBS butter
3 TBS flour
1 tsp freshly ground black pepper
1 tsp sugar
31.5 oz (3 - 10.5 oz cans) beef broth
1 1/4 cups water
1/2 tsp dried parsley
1/4 tsp dried thyme
1 cup white wine (I used Chardonnay)
1/2 inch thick slices of French baguette
8 oz shredded mozzarella

- in a large pot, over medium high heat, saute onions in butter for 10 minutes or until tender - stir in flour, pepper and sugar to form a pasty mixture
- add broth, water and herbs - simmer 10 minutes - add wine and continue cooking 10 more minutes - taste and adjust seasoning if necessary
- preheat oven to broil while ladling soup into 6 individual oven-proof bowls - top each serving with a sliced baguette and cheese - broil until cheese is melted and bubbly



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