A rich, easy to prepare soup that makes a great appetizer.
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Ingredients:
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1 1/2 teaspoons olive oil+ Add to Shopping List
2 yellow onions, thinly sliced+ Add to Shopping List
1/4 teaspoon dried thyme+ Add to Shopping List
2 cups water+ Add to Shopping List
2 cloves garlic, minced+ Add to Shopping List
2 1/2 teaspoons flour+ Add to Shopping List
1 cup beef broth+ Add to Shopping List
1/8 teaspoon ground nutmeg+ Add to Shopping List
4 thin slices French bread, toasted+ Add to Shopping List
2 tablespoons grated Swiss cheese+ Add to Shopping List
1 tablespoon grated Parmesan cheese+ Add to Shopping List
Directions:
In a large nonstick skillet, heat oil over medium heat. Add onions, thyme, and 1 tablespoon of water. Cover; cook for 5 minutes. Uncover; reduce heat to medium-low. Cook until onions are golden, stirring, about 15 minutes.
Add garlic and sauté for 1 minute. Add the flour; reduce heat to medium. Cook, stirring, for 2 minutes. Stir in the broth, remaining water, and nutmeg. Bring to a boil; skim off foam. Reduce heat to low; cover and simmer for 30 minutes.
Preheat broiler. Place 4 heat-proof bowls on a baking sheet; ladle soup into bowls. Top each with a slice of toast; sprinkle with Swiss and Parmesan. Broil until cheese is bubbly, about 1 minute. Serve immediately.
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French Onion Soup
Serves 4
Ingredients:
1 1/2 teaspoons olive oil
2 yellow onions, thinly sliced
1/4 teaspoon dried thyme
2 cups water
2 cloves garlic, minced
2 1/2 teaspoons flour
1 cup beef broth
1/8 teaspoon ground nutmeg
4 thin slices French bread, toasted
2 tablespoons grated Swiss cheese
1 tablespoon grated Parmesan cheese
Directions:
In a large nonstick skillet, heat oil over medium heat. Add onions, thyme, and 1 tablespoon of water. Cover; cook for 5 minutes. Uncover; reduce heat to medium-low. Cook until onions are golden, stirring, about 15 minutes.
Add garlic and sauté for 1 minute. Add the flour; reduce heat to medium. Cook, stirring, for 2 minutes. Stir in the broth, remaining water, and nutmeg. Bring to a boil; skim off foam. Reduce heat to low; cover and simmer for 30 minutes.
Preheat broiler. Place 4 heat-proof bowls on a baking sheet; ladle soup into bowls. Top each with a slice of toast; sprinkle with Swiss and Parmesan. Broil until cheese is bubbly, about 1 minute. Serve immediately.
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