French Onion Soup

French Onion Soup

"This soup is out of this world. It goes with everything from chicken and chops to meatloaf. It’s very hearty."

Recipe

• 1/4 cup butter or margarine
• 2 large yellow onions, thinly sliced
• 1 medium red onion, thinly sliced
• 2 tablespoons sugar
• 1/2 cup red wine
• 2 cloves garlic, minced
• 2 14.5-ounce cans beef broth
• 2 scallions, thinly sliced
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 4 slices toasted French bread, about 1/2-inch thick
• 4 ounces Gruyere cheese, shredded

In a large pot, melt butter over medium heat. Cook yellow and red onions, sugar, red wine and garlic until onions are just softened. Stir occasionally. Reduce heat to low, and cook mixture for 20 to 25 minutes, until onions are golden and wine is absorbed. Add broth, scallions, salt and pepper. Heat through for 3 to 4 minutes. Preheat oven broiler. Ladle soup into four ovenproof bowls. Place a slice of French bread on each soup serving. Top bread with shredded cheese. Broil about 5 minutes, until cheese is light brown and bubbly. Serve immediately. Serves 4.

Tips From Our Test Kitchen: Substitute Swiss if Gruyere cheese is unavailable.

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