Recipe by Chippie1
Recipe comes from the Jan/Feb 2005 Cooking Light magazine compliments of Jean Kressy. If you like a beefy french onion soup that is on the sweet side, then this one is for you. The secret is the two type of onions in the soup that gives it this unique taste. Give it a try, we enjoyed it and I think you will too. Prep time includes some cooking time before simmering soup for 2 hours as this is active work time.
- 2 teaspoons olive oil
- 4 cups sweet vidalia onions, thinly sliced (2 x-large onions)
- 4 cups red onions, thinly sliced (2 x-large onions)
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon salt
- 1⁄4 cup white wine (Sauvignon Blanc worked well)
- 8 cups beef broth (can use low sodium)
- 1⁄4 teaspoon thyme, chopped (Fresh if possible)
- 8 slices French bread, cut into 1 inch cubes (1oz. slices)
- 8 slices swiss cheese (1oz. slices)
Directions See How It's Made
- Heat olive oil in a Dutch oven over medium-high heat.
- Add onions to pan; saute for 5 minutes or until tender.
- Stir in sugar, pepper, and salt.
- Reduce heat to medium; cook 20 minutes, stirring frequently.
- Increase heat to medium-high, and saute for 5 minutes or until onions are golden brown.
- Stir in wine, and cook 1 minute.
- Add brothe and thyme; bring to a boil.
- Cover, reduce heat, and simmer for 2 hours.
- Preheat broiler to low.
- Plave bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute.
- Place 8 ovenproof bowls on a jelly-roll pan.
- Ladle 1 cup soup into each bowl.
- Divide bread evenly among bowls and top with 1 slice cheese each.
- Broil 3 minutes or until cheese begins to brown.