French Onion Soup with White Wine
Caramelized onions add a deep, rich flavor to this classic soup which makes the extra sautéing time worth the effort. White wine and two cheeses embellish this soup even further.
1/4 cup butter
6 yellow onions, chopped
1 teaspoon granulated sugar
1 tablespoon all-purpose flour
1 cup white wine
4 cups beef broth
1/4 teaspoon ground black pepper
5 slices French bread
2 cups shredded Swiss cheese
1/2 cup shredded mozzarella cheese
1 teaspoon paprika
- In a large stockpot over medium heat, melt butter. Add onions and sugar. Cover and cook, stirring occasionally, for 30 minutes or until onions are tender, but not brown.
- Uncover, increase heat and continue to cook, stirring often, until onions are browned, about 10 more minutes.
- Stir in flour to coat onions; then add white wine. Cook, stirring constantly, until mixture comes to a boil. Stir in broth and pepper. Reduce heat to low. Cover and simmer for 15 minutes.
- Preheat broiler.
- Divide soup among oven-safe serving bowls. Top soup with bread and sprinkle with Swiss cheese, mozzarella cheese and paprika. Place bowls on a baking sheet and broil until bubbly.
Makes 5 servings.