French Onion
Posted on October 27, 2007
3 cups onions, sliced thin (Vidalia or other sweet onions are best) 1/2 lb butter melted
1 tbsp sugar
4 cups low fat, low salt chicken stock
french bread and swiss or Jarlsberg cheese slices for garnish
Salt and pepper to taste
Over medium high heat, saute the onions in the butter for 34 to 45 minutes, stirring continously until carmelized and a deep golden brown. Add the sugar after the first 10 to 15 minutes. Reduce heat to medium if necessary to prevent scorching. Add the stock, and bring to a boil. Simmer for 10-15 minutes. Pour soup into serving crocks, cover with a slice of toasted french bread, and cover with a slice of cheese. Put under broiler under cheese is bubbly. Serve with a spash of good dry sherry.
tags: Soups