French Three Onion Soup
- Yield: 4 servings
- 1/4cup butter or margarine
- 2 large yellow onions, thinly sliced (about 4 cups)
- 1 medium red onion, thinly sliced
- 2tablespoons sugar
- 1/2cup red wine
- 2 cloves garlic, minced
- 1 (14.5-ounce) can beef broth
- 2 scallions, thinly sliced
- 1/4teaspoon salt
- 1/2teaspoon pepper
- 4 slices toasted French bread, about 1/2 inch thick
- 4ounces Gruyere cheese, shredded
- In a large pot, melt butter over medium heat. Cook yellow and red onions, sugar, red wine and garlic until onions are just softened. Stir occasionally. Reduce heat to low, and cook this mixture for about 20 to 25 minutes, until onions are golden and wine is absorbed. Add broth, scallions, salt and pepper. Heat thoroughly for 3 to 4 minutes.
- Preheat oven broiler. Ladle soup into 4 ovenproof bowls. Place a piece of French bread on each soup serving. Top bread with cheese. Broil about 5 minutes, until cheese is light brown and bubbly. Serve immediately.
Tips from Our Test Kitchen: Vegetarians can use vegetable stock instead of beef broth. If Gruyere cheese is unavailable at your grocer, substitute Swiss cheese.
—Alice Charity, Frederick, Maryland