Classic Onion Soup
Yield
8 servingsPrep
25 minCook
40 minReady
65 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | cups |
red onion
thinly sliced |
|
| 3 | tablespoons |
butter
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| ½ | cup |
bourbon whiskey
|
*
|
| 2 | quarts |
beef stock
|
*
|
| ¼ | teaspoon |
basil
|
*
|
| 8 | slices |
french bread
toasted |
*
|
| 1 | cup |
swiss cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2 | l |
red onion
thinly sliced |
|
| 45 | ml |
butter
|
|
| 45 | ml |
all-purpose flour
|
|
| 118 | ml |
bourbon whiskey
|
*
|
| 2 | quarts |
beef stock
|
*
|
| 1.3 | ml |
basil
|
*
|
| 8 | slices |
french bread
toasted |
*
|
| 237 | ml |
swiss cheese
grated |
|
Directions
In a dutch oven, sauté sliced onions in butter until soft.
Stir in flour to form a paste; pour in bourbon, stirring until smooth.
Gradually stir in broth; season with basil and simmer 30 to 40 minutes.
Drop into bottom of each soup bowl a slice of toasted French bread, fill with onion soup and sprinkle with cheese.
Broil until cheese is golden and bubbly.
Serve immediately.
