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French Onion Soup
Hot cheesy, and so delicious!
Course Soup
Cuisine All-American
Keyword beef broth, Bread, cheese, onions
Prep Time 20 minutes minutes
Cook Time 1 hour hour
Servings 6 servings
Author Lynn / Turnips 2 Tangerines
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 large sweet onions, thinly sliced and separated into rings
- 2 cloves garlic, minced
- 4 cups beef broth
- 1/2 cup dry white wine or an additional 1/2 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon each salt and pepper
- 6 thick slices French bread
- 3 slices, 1 oz each Havarti sliced cheese
- Parmesan cheese, freshly grated
In a large nonstick saucepan, heat butter and oil over moderately high heat.
Add onions and garlic.
Lower the heat to low and cook for 30 minutes or until onions are very soft and golden brown, stirring often.
Add the broth, wine, Worcestershire sauce, salt and pepper.
Bring to a boil. Lower the heat and simmer, covered, for 20 minutes.
Meanwhile, preheat broiler. Arrange bread on a baking sheet.
Broil 4 inches from heat for 30 to 60 seconds or until toasted.
Top each bread slice with a half slice of cheese.
Broil for 1 minute more or until cheese melts.
Ladle soup into bowls; float bread on top of soup.
Sprinkle freshly grated Parmesan cheese on top.
Serve immediately.