French Onion Soup. It’s what’s for dinner. Although this is simple recipe, it’s one of our favorites. I hope you enjoy it.
3 tablespoons butter or olive oil
1 tablespoon salt
4 large sweet onions, thinly sliced
4 10.5 oz. cans beef broth
1/2 cup red wine
1 tablespoon Worcestershire sauce
1/4 teaspoon dried thyme
8 slices swiss chese
1/2 cup mozzarella cheese,
1/2 cup parmesan cheese
4 thick slices french bread
Melt butter in a large stock pot over medium high heat. Add onions. Cook until caramelized – about 20/25 minutes.
Add beef broth, red wine and Worcestershire sauce & thyme to pot. Simmer over medum heat for 20 minutes, stirring occasionally. Reduce heat to low and add additional salt & pepper to taste.
Preheat broiler. Brush french bread with olive oil & place in oven. Turning once, toast both sides of bread.
Fill four large oven safe bowls two-thirds full with soup and top with toasted bread. Add one slice swiss, a sprinkle of mozarella and parmasean cheese to top of each bowl.
Broil for 3/4 minutes or until cheese is golden brown. Remove and enjoy!
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