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Soups, Stews, Broths |
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INGREDIENTS:
2 tbs (1/4 stick) butter
2 lbs onions thinly sliced
3 cloves garlic minced
3 14 1/2 ozs cans beef broth
1/2 cp dry red wine
4 toasted French bread slices
4 thin slices Swiss cheese
4 tablespoons grated Parmesan cheese
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DIRECTIONS:
Melt butter in heavy large pot over medium-high heat.
Add onions and garlic; cook until deep brown, stirring frequently,
about 25 minutes.
Add broth and wine; boil until soup is slightly reduced and
flavors blend, about 10 minutes. Season with salt and pepper.
Meanwhile, preheat oven to 500°F. Put 4 deep ovenproof bowls on
baking sheet. Put 1/3 cup croutons in each bowl.
Ladle soup over croutons. Top with cheeses. Bake soup until heated
through and cheeses melt, about 8 minutes.
Servings: 4 |
