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French Onion Soup Cooking onions until they are golden brown and caramelized lend


									French Onion Soup
                                                          Cooking onions until they are golden brown and
                                                          caramelized lend incredible flavor to this classic
                                                          broth-based soup. It's quick and easy to prepare,
                                                          and a necessary member of a cook's repertoire
                                                          for fall and winter meal-making. This version
                                                          has the added benefit of being lighter than its
                                                          restaurant counterparts, which are typically
                                                          overflowing with toasted cheese. Although
                                                          there's French bread already in this soup, serve
                                                          some extra alongside to get every last drop.

nutrition facts Calories306 Total Fat (g)18 Saturated Fat (g)11, Cholesterol (mg)47, Sodium (mg)1023,
Carbohydrate (g)24, Fiber (g)2, Protein (g)10, Calcium (DV%)18, Iron (DV%)6, Percent Daily Values are
based on a 2,000 calorie diet

1/4 cup butter
2-1/2 cups thinly sliced onions (2 large)
2 14-oz. cans beef broth
1/4 cup dry sherry or dry white wine
1 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
4 1/2-inch slices French bread, toasted
2/3 cup shredded Swiss, Gruyere, or Jarlsberg cheese

In a 3-quart saucepan melt butter. Add onion and cook, covered, over medium-low heat for 13 to 15
minutes or until tender, stirring occasionally.
Uncover saucepan; cook and stir onion over medium-high heat about 10 minutes more or until onion is
golden. Stir in broth, sherry, Worcestershire sauce, and pepper. Bring to boiling; reduce heat. Simmer,
covered, for 15 minutes.
Meanwhile, preheat broiler. Line a baking sheet with foil; arrange bread slices on baking sheet. Broil 4 to
5 inches from heat for 2 to 3 minutes or until toasted, turning once. Sprinkle with cheese. Broil for 2 to 3
minutes more or until cheese melts and is light brown.
To serve, ladle soup into bowls. Top each serving with a bread slice. Makes 4 main-dish servings.
French Onion Soup with Beef: Prepare as above, except add 1 cup chopped cooked beef with the broth.
French Onion Soup with Mushrooms: Prepare as above, except add 2 cups sliced fresh mushrooms to
saucepan in Step 2 before adding broth. Cook and stir over medium-high heat about 15 minutes more or
until onion is golden and mushrooms are tender. Continue as directed.

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