French Onion Soup
This French onion soup recipe is a classic restaurant dish that’s so easy to prepare at home. The secret is in caramelizing the onions to bring out their natural sweetness. Start out with Vidalia onions for the sweetest flavor and don’t rush the cooking process to be sure you get every bit of savory, sweet flavor. Beef broth adds an underlying richness while white wine brings a bright acidity to the soup. Serve in oven-safe crocks and pop under the broiler just until the ch
Ingredients
1 tablespoon vegetable oil
2.5 large onion, cut in half and thinly sliced (about 2 1/2 cups)
0.25 teaspoon sugar
2 tablespoons all-purpose flour
3.5 cups Swanson® Beef Broth
0.25 cup dry white wine or vermouth
4 slices French bread, toasted
0.5 cup shredded Swiss cheese
2.5 large onion, cut in half and thinly sliced (about 2 1/2 cups)
0.25 teaspoon sugar
2 tablespoons all-purpose flour
3.5 cups Swanson® Beef Broth
0.25 cup dry white wine or vermouth
4 slices French bread, toasted
0.5 cup shredded Swiss cheese
Instructions
Heat the oil in a 4-quart saucepot over medium heat. Add the onions. Reduce the heat to low. Cover and cook for 15 minutes. Uncover the saucepot.
Increase the heat to medium. Add the sugar and cook for 15 minutes or until the onions are golden. Stir the flour in the saucepot and cook and stir for 1 minute. Stir in the broth and wine and heat to a boil. Reduce the heat to low and cook for 10 minutes.
Divide the soup among 4 bowls. Top each with a bread slice and cheese.
Increase the heat to medium. Add the sugar and cook for 15 minutes or until the onions are golden. Stir the flour in the saucepot and cook and stir for 1 minute. Stir in the broth and wine and heat to a boil. Reduce the heat to low and cook for 10 minutes.
Divide the soup among 4 bowls. Top each with a bread slice and cheese.
French Onion Soup
This French onion soup recipe is a classic restaurant dish that’s so easy to prepare at home. The secret is in caramelizing the onions to bring out their natural sweetness. Start ...
Directions
Print
Heat the oil in a 4-quart saucepot over medium heat. Add the onions. Reduce the heat to low. Cover and cook for 15 minutes. Uncover the saucepot.Increase the heat to medium. Add the sugar and cook for 15 minutes or until the onions are golden. Stir the flour in the saucepot and cook and stir for 1 minute. Stir in the broth and wine and heat to a boil. Reduce the heat to low and cook for 10 minutes.Divide the soup among 4 bowls. Top each with a bread slice and cheese.
Ingredients
1 tablespoon vegetable oil2.5 large onion, cut in half and thinly sliced (about 2 1/2 cups)0.25 teaspoon sugar2 tablespoons all-purpose flour3.5 cups Swanson® Beef Broth0.25 cup dry white wine or vermouth4 slices French bread, toasted0.5 cup shredded Swiss cheese
Hot Sausage Casserole
This sausage and rice casserole is seasone...
Tortilla Soup
It takes less than one hour to make this v...
Pigs in a Blanket
Whether you’re tailgating, at a fancy pa...
Cream of Pumpkin Soup with Cranberr...
You will give thanks for this fragrant and...