It was one of those cold and rainy days, the perfect day for some hot soup for dinner. I’ve been making this all winter since it’s one of my family’s favorites. Enjoy & Happy cooking…
French Onion Soup
Prep and cook time: about 1 ½ hours
4 large sweet white onions – thinly sliced
¼ cup sherry
1 tablespoon brown sugar
6 cups reduced fat beef broth
1 tablespoon fresh thyme – minced (or 1 teaspoon dried)
6 slices French bread – toasted
6 slices reduced fat Swiss or provolone cheese
- Heat large saucepot on medium heat and spray with cooking spray. Add onions, cover, and cook for about 15 minutes, stirring occasionally.
- Uncover pot and cook another 10 minutes until onions are browned, stirring frequently. Note: If onions begin to stick to the bottom of the pot, add 1 tablespoon of water and stir.
- Add sherry and sugar and cook until liquid is absorbed.
- Add beef broth and thyme. Bring mixture to a boil then reduce heat to low and simmer for about 45 minutes.
- To serve – scoop a serving of soup in a bowl. Place a slice of bread then a slice of cheese on top so that it rests on the bread. Broil in the oven for about 3 minutes or until cheese is melted and browned.