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FRENCH ONION SOUP II


Active Time : 30 minutes
Total Time : 40 minutes
Serves : 4 servings

INGREDIENTS

  • 2 tablespoons 100% pure olive oil
  • 3 medium red onions thinly sliced (about 4-5 cups)
  • 2 teaspoons chopped fresh thyme leaves divided
  • 1/4 cup dry sherry optional
  • 2 cups reduced sodium chicken broth
  • 1 cup reduced sodium beef broth
  • 1 cup restaurant style seasoned croutons
  • 1 cup shredded Swiss cheese
  • 1/2 cup fancy shredded Italian style Parmesan cheese

DIRECTIONS

In large saucepan or Dutch oven, heat oil over medium heat. Add onions and 1 teaspoon thyme; salt and pepper to taste. Reduce heat to medium-low and cook onions, stirring frequently, until golden brown (about 15 minutes).

Add sherry or ΒΌ cup chicken broth, stirring and scraping pan until evaporated. Add broths and remaining thyme; increase heat to medium-high and bring soup to a boil. Reduce heat and simmer 10 minutes, stirring occasionally.

Ladle soup into 4 ovenproof soup crocks or bowls; top each bowl with croutons and cheeses. Place bowls on baking sheet and broil until cheese is browned and bubbly.