Tuesday, March 10, 2009
French Onion Soup
1/2 cup butter
3 cups thinly sliced sweet onion
1/2 tsp. sugar
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
3 cloves garlic, minced
8 cups less-sodium chicken broth
1/4 tsp. chopped fresh thyme
8 1-oz. slices French bread; cut into 1-inch cubes
8 1-oz. slices reduced fat Swiss cheese
8 1-oz. slices provolone cheese
1 cup grated parmesan cheese
Heat olive oil and butter in a Dutch oven over medium-high heat. Add onions to pan; saute for 5 minutes or until tender. Stir in sugar, pepper, and salt. Reduce heat to medium; cook for 60 minutes, stirring frequently until onions are carmalized. During the last 2 minutes of cooking, add minced garlic and cook until tender - do not overcook.
[I add about a tablespoon of flour here and stir for about a minute - it gives the soup a rich, velvety texture].
Increase heat to medium-high and stir in broth and thyme; bring to a boil. Cover; reduce heat and simmer for 20 minute.
Preheat broiler. Place bread on a baking sheet; broil 2 minutes or until toasted - turning after 1 minute.
Place 8 oven proof bowls on a jellyroll pan. Ladle 1 cup of soup into each bowl. Divide bread evenly among bowls. Top each serving with 1 slice of Swiss and 1 slice of provolone. Sprinkle with Parmesan cheese. Broil 3 minutes or until cheese begins to brown.
Makes 8 servings.