Recipe from Family Circle
3 tablespoons unsalted butter
4 large onions (about 2-1/2 pounds total), halved and thinly sliced
1 teaspoon sugar
2 teaspoons all-purpose flour
2 14 1/2 ounce cans beef broth (not condensed) (see Note)
1/4 cup sherry or red wine
6 1/2 inch thick sliced French bread, cut on a slight diagonal
1/4 pound Gruyere or Swiss cheese
Melt butter in a large, deep pot (one that has a lid) over medium heat. Add onions, and stir to coat with butter. Cover; cook 15 minutes, stirring occasionally until onions are very soft and begin to turn golden brown.
Heat broiler. Spread bread slices onto a baking sheet; toast under broiler for 1 to 2 minutes per side (or use a toaster). Set aside. Place six oven-proof bowls or crocks onto baking sheet. Divide soup evenly among bowls (about a cup in each).
Try reduced-sodium broth, if desired.
Per Serving: cal. (kcal) 260, Fat, total (g) 10, sat. fat (g) 6, carb. (g) 28, fiber (g) 4, pro. (g) 12, Percent Daily Values are based on a 2,000 calorie diet
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