Posted on
Monday, September 13, 2010
11:49 AM
| By:
ashkalei
Category: 30-minute meals , ashkalei , comfort food , favorites , soup , vegetarian
Ingredients
- 1 tablespoon butter
- 1/2 yellow onion, thinly sliced
- 1/8 teaspoon white sugar
- 1/2 tablespoon all-purpose flour
- 1/2 cup water
- 3 tablespoons red wine
- 6 oz condensed beef broth (use vegetable broth to make vegetarian)
- 1 slice of french bread (recommend freezing the loaf if you don't have use for it)
- 1/2 cup of grated Swiss Gruyere with a little grated Parmesan cheese
- 1 small garlic clove, minced
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat oven to 325 degrees F (165 degrees C)
- Melt butter or margarine in saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
- Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.
- Cut a 1 inch thick slice of bread from the loaf. Toast the bread slice at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.
- Ladle soup into 12 ounce, oven-safe bowl. Place the slice of toasted bread on top of the soup. Spread cheese over top of the bread. Put the bowl on a cookie tray in the over for easy removal.
- Up the temperature of your oven and bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted and slightly brown. Remove and enjoy!
Happy Eats!
@ashkalei
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