Simple Onion Soup
Find a Conversation
Simple Onion Soup
| Wed, 02-23-2005 - 4:30pm |
![]()
2 tablespoons (1/4 stick) butter (Substitute Smart Balance)
2 pounds onions, thinly sliced
3 14 1/2-ounce cans beef broth
1/2 cup dry red wine
1 1/3 cups seasoned croutons (substitute toasted whole grain bread or omit for phase 1)
4 thin slices Swiss cheese (I use Alpine Lace)
4 tablespoons grated Parmesan cheese
Melt butter in heavy large pot over medium-high heat. Add onions; cook until deep brown, stirring frequently, about 25 minutes. Add broth and wine; boil until soup is slightly reduced and flavors blend, about 10 minutes. Season with salt and pepper.
Meanwhile, preheat oven to 500°F. Put 4 deep ovenproof bowls on baking sheet. Put 1/3 cup croutons in each bowl.
Ladle soup over croutons. Top with cheeses. Bake soup until heated through and cheeses melt, about 8 minutes.
Serves 4.
Bon Appétit
September 1998
Too Busy to Cook

Signatures On
| Wed, 02-23-2005 - 5:33pm |
Thanks, Cathy!

