5 large onions (about 3 lb.), halved and thinly sliced
3 cloves garlic, minced (about 1 Tbs.)
1/2 tsp. salt
2 Tbs. all-purpose flour
6 cups roasted or low-sodium vegetable broth
1/3 cup dry sherry
1 tsp. Dijon mustard
1 tsp. sherry vinegar
6 1/2-inch slices sourdoughbread, toasted
2/3 cup shredded Jarlsberg or Gruyère cheese
Instructions
Heat butter and oil in heavy, large saucepan over medium heat. Add onions, garlic and salt, and cook 5 minutes, stirring often. Reduce heat to very low, and cook, stirring occasionally, 50 to 60 minutes, until onions are very tender and brown.
Stir in flour, and cook 3 to 4 minutes, stirring constantly. Blend in broth, sherry and mustard. Cover, and simmer 15 minutes, stirring occasionally. Stir in sherry vinegar.
Preheat broiler. Ladle soup into six heatproof bowls. Top each with slice of toast and grated cheese. Broil until cheese is bubbly and golden, about 1 to 2 minutes. Serve hot.
Originally Submitted
4/9/2010
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