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Foodgeek: |
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Rating: |
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Servings: |
4 to 6 servings |
Prep. Time: |
:15 |
Total Time: |
:45 |
Ingredients: |
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1 lg. onion (white, yellow, or Videlia)
1/4 cup butter
2 to 3 cans (16 oz. each) beef broth *
2 to 3 cans (16 oz. each) chicken broth *
1/3 cup white wine, if desired
Mozzerella or swiss cheese
French bread, lightly toasted
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Directions:
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Melt butter in medium to large stock pot over low heat. Chop or slice onions; saute onions in butter on medium high heat until fully carmelized (golden brown). Add broth or stock; bring to a light simmer. When soup is hot, add white wine, if desired.
Ladel soup into individual-sized oven-safe soup crocks; place a slice of bread on top of each crock, and top with shredded or thinly sliced cheese. Broil in oven (about 400 to 450°F) until cheese is bubbly.
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This soup can also be served with the cheese on the soup, and bread on the side, if your soup bowls are not oven-safe. It's wonderful either way!
The type of white wine does not really matter -- it only adds a light flavor to the soup. We even did this with a blush -- White Zinfandel -- with excellent results!
* or 6 cups stock
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