Light French Onion Soup
Steph
ingredients
- 1 Tbsp unsalted butter
- 1 Tbsp olive oil
- 3 large thinly sliced Spanish onions
- 1/4 tsp kosher salt
- 1 tsp sugar
- 1 Tbsp flour
- 1/3 cup dry sherry
- 6 cups reduced-sodium chicken stock
- 1/4 tsp freshly ground black pepper
- 4-8 (3/4 inch) slices French baguette
- 4 oz Gruyère cheese, sliced
directions
- 1
Preheat oven to 400°. Heat butter and olive oil in heavy skillet over medium-high heat. Add onions and salt. Cover; cook 5 minutes. Uncover; add sugar. Cook, stirring frequently, 25 minutes or until onions are golden. Add flour, and reduce heat to medium-low; cook 1-2 minutes. Add sherry, scraping pan to loosen browned bits. Cook 1-2 minutes or until slightly reduced. Transfer to saucepan. Add stock and pepper. Boil; reduce heat to low, and simmer, covered, 10 minutes. Add soy sauce.
- 2
Place bread slices on baking sheet; bake 7 minutes per side or until golden. Heat broiler. Ladle soup into oven proof bowls. Top with 1-2 bread slices and 2 slices cheese. Broil 1-2 minutes or until cheese is bubbly.
Source: Steph
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