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| Baked Onion Soup |
| Onion soup is classic French bistro fare; onions are cooked until slightly caramelized, then simmered in beef broth before being ladled over French bread and finished off with Swiss cheese melted over. |
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| 4 Tbs |
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butter or margarine |
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| 6 cups |
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sliced peeled onions |
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| 2 Tbs |
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flour |
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| 6 cups |
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beef broth |
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| 2 Tbs |
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vinegar |
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| 1/2 tsp |
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salt |
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| 1/2 tsp |
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ground black pepper |
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| 1/2 lb |
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French bread, sliced |
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| 6 oz |
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Swiss cheese, sliced |
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| 1/2 cup |
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grated Parmesan cheese |
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| 1 |
Preheat oven to 375°F. |
| 2 |
Melt butter in a heavy stockpot; sauté onions over medium-low heat until light brown, stirring occasionally, 8 to 10 minutes. Sprinkle flour over onions. Stir in beef broth, vinegar, salt, and pepper. Bring to a boil, reduce the heat, and simmer uncovered for 10 minutes. |
| 3 |
Place French bread in oven-safe serving bowls. Ladle soup over bread and place a slice of Swiss cheese on top of each bowl. Sprinkle with Parmesan cheese. |
| 4 |
Bake until cheese has melted, about 5 minutes. Serve hot. |
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| Servings: 6 |
| Preparation time: 25 minutes |
| Cooking time: 23 minutes |
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| Recipe Type |
| Soup |
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| Recipe Source |
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