Monday, October 14, 2013


1 tbsp canola oil
3 lbs large yellow onions, halved & thinly sliced
3 tbsp flour
2/3 cup water
5 cups low-sodium beef broth
2 1/3 cups low-sodium chicken broth
1 tsp dried thyme
1 tsp freshly ground black pepper
1/4 tsp salt

Spray a 6-qt stockpot with nonstick cooking spray; add the oil and heat over medium-high heat. Add the onions and cook, stirring occasionally, for 10 minutes or until browned and caramelized.  Stir in the flour, then the water.  Bring to a boil.

Add the beef and chicken broths, thyme, pepper, and salt.  Return to a boil, reduce heat to low and simmer, uncovered, for 30 minutes.

Crouton Crust:
8 slices whole wheat French bread
3/4 cup shredded Swiss cheese

While the soup simmers, preheat broiler.  Place the bread slices on a baking sheet and broil until nicely browned on both sides.  Remove the bread from the baking sheet and set aside.

Place 8 ovenproof soup bowls on the baking sheet.  Ladle the soup into the bowls and top each with a crouton.  Sprinkle crouton and soup with the cheese.  Broil 6-inches from the heat for 1 or 2 minutes until cheese is melted and bubbly.

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