Sunday, September 30, 2007

Bisto French Onion Soup

Fall keeps teasing us here on the west coast. We have these fantastically cool evenings and mornings, a few days of lovely cool weather (hey, when summer averaged 105, 72 feels really cool!) we've also had some days in the 80's to remind us that this is not normal weather for our area! This soup, however, is fantastic for those cool evenings. My husband was even pleasantly surprised to find that it's very filling too. Go figure!

3 large onions, sliced and separated into rings
1/4 c butter, melted
2 TBS flour
5 1/2 c water
3/4 c dry white wine
1/2 c red wine
4 chicken bouillon cubes
4 beef bouillon cubes
2 bay leaves
1/2 tsp sage
1/4 tsp pepper
4 slices toasted, french bread, cubed
4 slices Monterrey jack cheese

  1. Saute the onions in a Dutch oven over medium heat, stirring frequently, about 15-20 minutes or until golden. Stir in flour and cook for 1 minute.
  2. Add water, white wine, red wine, bouillon cubes, bay leaves, salt, sage, and pepper. Bring to a boil; reduce heat and simmer, partially covered, for 30 minutes. Discard bay leaves.
  3. Ladle soup into 4 individual oven-proof soup bowls. Place on a baking sheet. Add a slice of toasted cubed french bread to each bowl and cover with a slice of cheese. Broil for 4 minutes or until cheese is bubbly. Serve immediately

Serves 4

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