| | French Onion Soup 2 1 tablespoon of olive oil
1 pound of sweet yellow onions, sliced thin
4 cups of beef broth
1/2 cup of dry red wine
1 teaspoon of finely chopped garlic
6 thin slices French bread
2 tablespoons of grated Parmesan cheese |
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Heat oil in a Dutch oven or deep pot. Add onions, sauté over medium heat, stirring often, about 10 minutes or until well browned. Add broth wine, and garlic. Reduce the heat, simmer for 20 minutes. While the soup is cooking, preheat oven to 300ºF. Set a wire cooling rack on top of a cookie sheet, and place bread on a rack. Bake for about 15 minutes to dry toasts. Top each toast with 1 teaspoon of Parmesan cheese. Return to oven for 5 minutes until the cheese melts and browns slightly. Divide the soup among 6 bowls. Top each with cheese toast. Serve hot. Makes 6 servings This great recipe came from The Art of Cooking for the Diabetic |
