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Prep Time: Cook Time: Total Time:
Makes 4 servings.
3 T. butter
2 1/2 lb. onions, each cut lengthwise in half and thinly sliced
1/4 tsp. salt
1 T. Worcestershire sauce
4 c. water
2 c. beef broth
1/4 tsp. dried thyme
4 slices French bread, 1/2 inch thick
1 c. shredded Gruyere or Swiss cheese
In nonstick 12-inch skillet, melt butter over medium heat. Add onions and salt; cook, stirring occasionally, until onions are very tender and begin to caramelize, about 45 minutes.
Reduce heat to low; cook, stirring frequently, until onions are deep golden brown, about 15 minutes longer.
Transfer onions to 3-quart saucepan. Add 1/2 cup water to skillet; heat to boiling over high heat, stirring to scrape up browned bits from bottom of pan.
Pour water from skillet into saucepan with onions. Add Worcestershire sauce, broth, thyme, and the remaining 3 1/2 cups water; heat to boiling over high heat.
Reduce heat to low; cover and simmer until onions are very tender, about 30 minutes.
Meanwhile, preheat oven to 450F.
Arrange bread slices in single layer on cookie sheet; bake until lightly toasted, about 5 minutes.
Place four 2 1/2-cup ovenproof bowls in baking pan pan for easier handling.
Ladle soup into bowls and top with toasted bread, gently pressing toast into soup.
Sprinkle evenly with Gruyere.
Bake at 450F until cheese has melted and begins to brown, about 12 to 15 minutes.
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ONION SOUP AU FOUR
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Category: Recipes
Prep Time: Cook Time: Total Time:
Makes 4 servings.
3 T. butter
2 1/2 lb. onions, each cut lengthwise in half and thinly sliced
1/4 tsp. salt
1 T. Worcestershire sauce
4 c. water
2 c. beef broth
1/4 tsp. dried thyme
4 slices French bread, 1/2 inch thick
1 c. shredded Gruyere or Swiss cheese
In nonstick 12-inch skillet, melt butter over medium heat. Add onions and salt; cook, stirring occasionally, until onions are very tender and begin to caramelize, about 45 minutes.
Reduce heat to low; cook, stirring frequently, until onions are deep golden brown, about 15 minutes longer.
Transfer onions to 3-quart saucepan. Add 1/2 cup water to skillet; heat to boiling over high heat, stirring to scrape up browned bits from bottom of pan.
Pour water from skillet into saucepan with onions. Add Worcestershire sauce, broth, thyme, and the remaining 3 1/2 cups water; heat to boiling over high heat.
Reduce heat to low; cover and simmer until onions are very tender, about 30 minutes.
Meanwhile, preheat oven to 450F.
Arrange bread slices in single layer on cookie sheet; bake until lightly toasted, about 5 minutes.
Place four 2 1/2-cup ovenproof bowls in baking pan pan for easier handling.
Ladle soup into bowls and top with toasted bread, gently pressing toast into soup.
Sprinkle evenly with Gruyere.
Bake at 450F until cheese has melted and begins to brown, about 12 to 15 minutes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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