French Onion Soup Without The Guilt Recipes

Steps:

• 1. Preheat oven to 400 degrees
• 2. Heat oil in large sauce pan over medium heat. Add the onions, thyme, bay leaves, salt and pepper and cook stirring occasionally until the onions are golden brown and nearly melting - approx 45 min. Stir in the wine and simmer, stirring occasionally until reduced by half. Stir in stock and simmer, stirring occasionally for 15 minutes.
• 3. Place 4 soup crocks or ovenproof bowls (no larger than 4 inches-corning makes some nice ones) on a baking sheet - preferably one with a rim. Place a toasted baguette slice in each crock. Divide the soup among the bowls and top each with a single layer of cheese....more if you prefer.
• 4. Place in oven and bake until cheese melts and is golden brown in spots, soup is bubbly - approx 10 min, depending on your oven cooking speed. Serve immediately with a salad.....YUMMY

Steps:

• Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
• Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
• Heat the oven broiler.
• Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

Steps:

• Melt butter in a heavy Dutch oven over medium heat. Add onions and 1/2 teaspoon salt, stir and cover, letting onions soften for 5 minutes. Remove lid and let onions caramelize until golden brown over medium heat, stirring occasionally. Adjust heat if onions are browning too quickly. The caramelization process may take 45 to 60 minutes.
• Meanwhile, warm broth in a saucepan over low heat.
• Once onions are caramelized, add wine and sherry to the pot and allow mixture to come to boil. Stir in flour and let thicken for a minute or two.
• Slowly add warm broth, 1/4 teaspoon salt and the pepper to the onion mixture and boil uncovered for 10 minutes. Add more salt and pepper to taste.
• Heat the broiler, and arrange individual ovenproof casseroles on a baking sheet. Ladle soup into casseroles, and cover top with bread slices. Sprinkle each casserole generously with Gruyère. Broil for a minute or two, watching carefully, until cheese melts and browns. Serve immediately.