Prep 30 mins
Cook 1 hr
This is one of the easiest soups to make. It is great for a first course for a special occasion as it can be made ahead and just finished in the oven before serving.
- 1892.72 ml beef broth
- 473.18 ml chicken broth
- 177.44 ml sherry wine
- 3 large vidalia onions, sliced
- 44.37 ml butter
- 44.37 ml olive oil
- 29.58 ml sugar
- 44.37 ml flour
- French bread, sliced (about 1 inch thick)
- provolone cheese, sliced (can also use Gruyere or Mozzarella)
- In a large saute' pan melt butter with olive oil and saute' onions until golden brown.
- Combine both broths and sherry in a large pot and bring to a boil.
- Combine sugar and flour and sprinkle over onions stirring to combine. (To help prevent clumping place flour mixture in a mesh strainer and use to shake over onions.).
- Add onions to broth and simmer covered for 1 hour stirring occasionally salt and pepper to taste.
- Ladle soup into crocks and place a slice of bread and cheese on top. (To make it easier to eat the bread can be cut into bite size pieces before putting on soup.).
- Bake in 350 oven for about 5 minutes until cheese is melted.
This is really good! I made 2 crocks worth and it was the perfect amount for our lunch. It was thicker than any french onion I have had before, but it was a nice change. Served with a slice of rustic sourdough and mozzarella cheese. Made for PAC Fall 2011.
I was craving some really good French onion soup with gooey cheese, and this hit the spot. Aside from waiting 1 hour to simmer, it's very quick and easy to make. I used a mixture of provolone and swiss cheese for the cheese topping. Thanx for sharing. This was excellent.