Fall weather makes me want soup. We had this soup for lunch today and we really liked it. We didn't use a baguette though, we used portuguese rolls from the Fresh market. Yum.
- 4 onions, chopped
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon ground black pepper
- 1 teaspoon white sugar
- 3 (10.5 ounce) cans beef broth
- 1 1/4 cups water
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried thyme
- 1 cup white wine
- 1 French baguette, cut into 1/2 inch slices
- 8 ounces shredded mozzarella cheese
- In a large pot over medium heat, saute the onions in the butter or margarine for 10 minutes, or until onions are tender (I would suggest a little longer so the onions start to dissolve...our's were a little crunchy still). Stir in the flour, ground black pepper and the sugar to form a pasty mixture.
- Now add the beef broth, water, parsley and thyme and simmer for 10 minutes, Then add the wine and simmer for 10 more minutes.
- Preheat oven to broil.
- Fill individual oven safe bowls 3/4 full with the soup. Place a slice of bread on top of the soup and cover with the cheese. Place bowls in the oven.
- Broil in the oven until the cheese is melted and bubbly
4 comments:
Yum, I love french onion soup. I might have to wait until after the pregnancy to try this (because of heartburn) but it looks delicious.
oooh! I LOVE french onion soup too. I bet the wine really helps balance all the beef broth. When M comes back into town I'm totally gonna make this and he'll love me forever. Wait. He already does. :)
Is that a picture of the one you made?! It looks so professional!
No, I wish. I don't have oven-proof bowls so I just make the toast and then put it on the soup in the bowls.
Post a Comment