September 23, 2011

French Onion Soup

French Onion Soup
Serves 4
3 onions, halved & thinly sliced
2 Tbs butter
1 Tbs flour
1/4 tsp pepper
1/2 tsp salt
1/2 tsp sugar
1 tsp minced thyme, divided
1 cup red wine
3 cups low sodium beef broth
1/4 cup sherry
4 slices wheat bread
4 thick slices Swiss cheese

In a crock pot add the onions and butter and cook on high for 1 hour, stirring every 15 minutes. Add the flour, pepper, salt & 1/2 the thyme to the onions and mix well.  Pour in wine and beef broth and cook for 7-8 hours on low or 3 1/2 -4 hours on high.  Add the sherry and bring the soup back to the high setting for 15 minutes.
Cut the bread to fit the top of your serving bowls.   If your serving bowls are oven ready - ladle the soup in, top with sliced bread and then top with cheese.  Place in a oven preheated to 425 degrees until cheese is nice and bubbly.  If not using oven safe bowls, place your bread slices with cheese in a 425 degree oven, allow your cheese to melt & then serve your soup with the cheese toast floating on top.  Drizzle with the remaining thyme & serve.


StephenC said...

Oh boy, this makes me hungry. I'm not going to make onion soup for just a bit of time until our weather really cools down. I haven't thought about onion soup for quite a while and now I think I won't be able to stop thinking about it.

Lara B Knight said...

Stephen we had an unexpectedly cool weekend a couple of weeks ago & had to give it a go. Plus I needed to try out my cute little soup crocks!