Heat the oil in a 4-quart saucepan over medium heat. Add the onions. Reduce the heat to low. Cover and cook for 15 minutes. Uncover the saucepan.Increase the heat to medium. Add the sugar and cook for 15 minutes or until the onions are golden. Stir the flour in the saucepan and cook and stir for 1 minute. Stir in the beef broth, chicken broth and vermouth and heat to a boil. Reduce the heat to low and cook for 10 minutes. Season to taste.Heat the broiler. Stir the cheeses in a medium bowl. Place 4 oven-safe bowls onto a baking sheet. Divide the soup among the bowls. Top each with 1 bread slice. Divide the cheese among the bowls.Broil 4 inches from the heat for 4 minutes or until the cheese is melted.
1 tablespoon vegetable oil2 extra large onion, cut in half and thinly sliced (about 4 cups)0.5 teaspoon sugar3 tablespoons all-purpose flour2.5 cups Swanson® Beef Broth2.5 cups Swanson® Chicken Broth6 tablespoons dry vermouth or white wine1 cup shredded Gruyère cheese0.333 cup mozzarella cheese4 slices French bread, toasted
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