Onion & Cheese Soup
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
or margarine |
|
| 2 | large |
red onion
thinly sliced |
|
| 2 | large |
yellow onion
thinly sliced |
*
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ¼ | cup |
cooking wine
white |
* |
| 2 ⅔ | cups |
beef stock
|
|
| 2 | cups |
water
|
|
| ¼ | teaspoon |
thyme
dried |
*
|
| 8 | slices |
french bread
|
*
|
| 1 | x |
olive oil
or vegetable oil |
*
|
| 3 | cups |
swiss cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
or margarine |
|
| 2 | large |
red onion
thinly sliced |
|
| 2 | large |
yellow onion
thinly sliced |
*
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 59 | ml |
cooking wine
white |
* |
| 631 | ml |
beef stock
|
|
| 473 | ml |
water
|
|
| 1.3 | ml |
thyme
dried |
*
|
| 8 | slices |
french bread
|
*
|
| 1 | x |
olive oil
or vegetable oil |
*
|
| 7.1E+2 | ml |
swiss cheese
shredded |
|
Directions
In a skillet, melt the margarine over medium heat.
Add the red and yellow onions.
Sauté the onions until tender.
Stir in the sugar, salt, and pepper.
Cook 20 minutes, stirring occasionally.
Transfer to Crock-Pot.
Stir in the cooking wine, broth, water, and thyme.
Cover and cook on Low 6 to 8 hours or on High 3 to 4 hours.
Before serving: Preheat oven to 400℉ (200℃).
Place the bread slices on a baking sheet and brush with oil.
Bake 10 to 15 minutes or until toasted.
Place half the bread slices in a large serving bowl and sprinkle with half the cheese; repeat the layering process.
Pour the hot soup into the serving bowl.
Cover and let stand for 5 minutes.
Serve.
