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French Onion Soup with Toasted Rye & Gruyère

Source of Recipe

Gooseberry Patch Celebrate Autumn


List of Ingredients

4 tablespoons butter (sweet butter)
4 large Vidalia onions, halved & thinly sliced (or Texas Sweet Onions)
1/4 cup sugar
3 cans beef broth (16 oz ea) or 6 cup homemade beef stock
7 tablespoons port wine, or sherry
4 slices rye bread, toasted (use thick slices)
1 cup Gruyére cheese, grated



Recipe

In a large soup pot, melt butter & cook onions, covered over low heat for 20 minutes. Stir onions occasionally. When onions are soft & transparent, sprinkle sugar over them & stir the onions. Cooking uncovered about 10 minutes or until onions are brow & caramelized. Add salt & pepper to taste. Add about half of the beef stock & simmer, uncovered, 15 minutes. Add remaining stock & wine (or cognac) and cook another 30 to 40 minutes. Fill 4 ovenproof soup bowls & put a slice of toasted rye bread (or French bread) on top of each. Divide the cheese among the 4 bowls, sprinkling on top of the bread. Place soup bowls on a baking sheet under a preheated broiler & broil just until cheese melts. Serves 4.

MY NOTE: Vegetable broth may be used in place of beef for a vegetarian soup.

Source: LyndaMc994 1/10/00