Appetizer: French Onion Soup
Published in ArcaMax Chef
6 cups onions, peeled and sliced
One quarter cup butter
4 cups beef broth
1 tsp. sugar
One quarter cup dry white wine
2 tsp. Worcestershire sauce
Salt and pepper to taste
6 - 8 slices French bread, toasted and cut into 1-inch cubes
6 - 8 slices Swiss or mozzarella cheese
Saute onions in butter until tender. Add beef broth, sugar, wine, Worcestershire sauce and salt and pepper. Bring to a boil, then reduce heat and cook over medium heat for 15 - 20 minutes. Pour into ovenproof bowls and add bread cubes to each bowl. Place 1 slice of cheese over each bowl of soup. Bake in the oven for 10 minutes at 350 degrees until cheese is melted and golden brown.
The Skinny: Use fat free beef broth. You can substitute and equal measure of apple cider for the white wine.
Comments