French Onion Soup

Sweet and savory caramelized onions are the base for this filling and satisfying classic soup. If you double the recipe, be sure to cook the onions in two skillets.

Courtesy of Good Housekeeping Vegetarian Meals, published by Hearst Books/Sterling Publishing 2007.

SERVINGS
4
COOK TIME
110
TOTAL TIME
125

INGREDIENTS
3 tablespoons butter or margarine
7 medium onions (about 2 1/2 pounds), each cut lengthwise in half and thinly sliced
1/4 teaspoon salt
4 cups water
1 3/4 cups vegetable broth
1/4 teaspoon dried thyme
4 slices (1/2 inch thick) French bread
4 ounces Gruyère or Swiss cheese, shredded

PREPARATION
1. In 12-inch skillet, melt butter over medium heat. Add onions and salt and cook, stirring occasionally, until onions are very tender and begin to caramelize, about 45 minutes. Reduce heat to low; cook, stirring often, until onions are deep golden brown, about 15 minutes longer.

2. Transfer onions to 3-quart saucepan. Add 1/2 cup water to skillet; heat to boiling over high heat, stirring until brown bits are loosened from bottom of pan. Pour into saucepan with onions. Add broth, thyme, and remaining water; heat to boiling over high heat. Reduce heat to low, cover and simmer until onions are very tender, about 30 minutes.

3. Meanwhile, preheat oven to 450 degrees F. Place bread slices on small cookie sheet; bake until lightly toasted, about 5 minutes.

4. Place four 2 1/2-cup oven-safe bowls in 15 1/2 by 10 1/2 jelly-roll pan. Spoon onion soup into bowls; top with toasted bread, pressing toast lightly into soup. Sprinkle toast with cheese. Bake until cheese melts and begins to brown, 12 to 15 minutes.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 375
Total Fat: 23 g
Cholesterol: 54 mg
Sodium: 808 mg
Carbohydrates: 38 g
Protein: 15 g

For more, go to Good Housekeeping

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