Bistro French Onion Soup
A rich, savory and satisfying soup recipe, with caramelized red onions and savory seasonings simmered in a beefy broth. The pièce de résistance? Ooey, gooey melted Swiss and Parmesan cheese. Make the soup ahead and be ready for a quick supper. Just reheat and top with the toasted French bread and cheese.
Ingredients
- 3 tbsps Crystal Farms® Butter
- 5 medium red onions, thinly sliced
- 1/2 tsp dried thyme leaves
- 7 cups low-sodium beef broth
- 1 cup dry red wine or low-sodium beef broth
- 2 tsps Worcestershire sauce
- to taste coarse salt and freshly ground pepper
- 12 thick slices regular whole-grain French baguette, toasted
- 1 cup (4 oz) Crystal Farms Shredded Swiss Cheese
- 3 tbsps shredded Crystal Farms® Parmesan or Romano cheese
Instructions
-
Melt butter in a soup kettle over medium heat. Add onions, thyme, salt and pepper; cook and stir about 25 minutes or until onions are very soft and golden brown.
-
Stir in broth, wine, and Worcestershire sauce; bring to a boil. Reduce heat; simmer 15 minutes.
-
Meanwhile, heat broiler to high. Ladle soup into 6 heatproof soup bowls or crocks. Arrange 2 slices bread on each bowl; sprinkle with cheeses. Place crocks under broiler for 2 to 3 minutes or until cheese is browned and bubbling.*
* Or melt cheese on French bread slices and place on top of hot soup.
Comments