A Big Pot of French Onion Soup
This oh-my-goodness delicious French Onion Soup is easy to make, low cal, low cost and high flavor. It can be rustic and comforting or upscale and will feed twelve; leftovers freeze well. You can serve it in the traditional crock-type oven-proof bowls, or use regular bowls and top with the cheese toast. Serve with crusty bread and a salad.
French Onion Soup
In a large pot over low heat, melt
1/4 C butter
4 lbs. yellow onions sliced in 1/4″ circles
2 tsp. sugar
Cook, stirring occasionally until the onions are golden and beginning to caramelize, about an hour. Sprinkle over onions, stirring to coat
2 TBSP. all-purpose flour
12 C. beef broth, I use 6 Knorr brand beef
boullion cubes + 12 C. water
1/2 C. Balsalmic vinegar
1 1/4 tsp. crumbled dry thyme or 4 tsp. fresh
salt and pepper to taste
Cook for at least 30 minutes to allow flavors to blend. Under the broiler, lightly toast sliced
sliced baguettes or french bread
Top each toast with 1/2 C of
Parmesan and/or Swiss cheese
Broil until cheese is melted. Ladle the soup into bowls and top each with a cheesy crouton, serve immediately.
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