French Onion Soup
 
 
To make this soup vegetarian, simply substitute vegetable broth for the chicken broth and stir in ¼ cup miso at the end of cooking.
by:
Serves: 4 servings
Ingredients
  • 2 tablespoons each: butter and olive oil, plus extra oil for brushing bread
  • 4 large sweet onions (about 2½ pounds), halved and sliced thin
  • 1 quart chicken broth
  • 2 tablespoons flour
  • ¼ cup sweet vermouth
  • 18½-inch slices cut from a baguette
  • 6 slices Swiss or Provolone cheese, about 4 ounces
  • 6 tablespoons grated Parmesan cheese
Instructions
  1. Heat butter and oil in a soup kettle over high heat. Add onions: cook, stirring often, until dramatically reduced and light caramel brown, 10 to 15 minutes. Reduce heat to medium; continue to cook onions, stirring frequently until rich caramel 10 to 15 minutes longer.
  2. Meanwhile, microwave broth in a 2-quart Pyrex measuring cup until piping hot, about 5 minutes.
  3. When onions are fully cooked, stir in flour, and then vermouth, and finally hot broth. Bring to a boil, reduce heat to low and then simmer, partially covered to blend flavors, about 5 minutes. Whisk in water as necessary to achieve lightly thickened soup.
  4. When ready to serve, adjust oven rack to middle position and turn on broiler. Lightly brush both sides of bread with oil and broil, turning once, until golden brown on both sides.
  5. Place 4 soup bowls (diameter should be only slightly larger than cheese slice) on a sturdy baking rimmed baking sheet. Ladle hot soup into bowls; top with croutons, cheese slice, and then grated Parmesan. Broil until cheese is melted and spotty brown, 2 to 3 minutes.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/french-onion-soup/