Sunday, November 21, 2010

French Onion Soup

French Onion Soup

2 white or yellow onions, sliced thin
3 tbsp butter
2 tbsp white wine approx.
½ tsp sugar
1 tbsp flour
4 cups beef broth (or 4 cups water with 1 bullion cube)
Sea salt
Fresh ground pepper
1 cup mozz cheese
½ cup parmesan
½ cup asiago cheese
Stale sourdough bread, cubed

Cook the onions with the butter on medium low heat for 10-20 minutes (should caramelize and turn a golden color). Add the white wine, sugar, and cook a few more minutes.

Whisk the flour in with the broth so it doesn't clump and pour the broth mixture in, salt and pepper to taste. Bring to a boil. Reduce heat and simmer covered for 10-15 minutes (more if you feel like it, but I was hungry).

Pour the soup into small oven safe dishes and put the bread on top of the soup, cover with the cheeses and either bake at 400* until the cheese browns, or broil it.

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