French Onion Soup

French Onion Soup

Ingredients

2 teaspoons olive oil

6 onions, thinly sliced

1 teaspoon sugar

3 cups water

1 (14½-ounce) can reduced-sodium beef broth

or 1¾ cups Basic Beef Stock (page 106)

¼ teaspoon salt

¼ teaspoon black pepper

4 (1-ounce) slices French bread, toasted

¹/³ cup shredded Gruyère cheese

How To

1 Heat oil in Dutch oven or large pot over

medium-low heat. Add onions and sprinkle

with sugar; cook, stirring frequently, until onions

are deep brown, about 45 minutes.

2 Add water, broth, salt, and pepper to pot;

bring to boil, scraping up browned bits from

bottom of pan. Reduce heat and simmer, covered,

20 minutes.

3 Preheat broiler.

4 Set 4 fl ameproof bowls on baking sheet.

Ladle soup evenly into bowls. Float 1 slice of

bread in each bowl and sprinkle with rounded

tablespoon Gruyère. Broil about 5 inches from

heat until cheese is melted, about 2 minutes.

serves 4

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