A classic restaurant dish that’s so easy to prepare at home. The secret is in caramelizing the onions to bring out their natural sweetness. Start out with Vidalia onions for the sweetest flavor and don’t rush the cooking process to be sure you get every bit of savory, sweet flavor. Beef broth adds an underlying richness while white wine brings a bright acidity to the soup. Serve in oven-safe crocks and pop under the broiler just until the cheese is perfectly melted. Perfection!
cost per recipe: $12.21
The price is determined by the national average.
tablespoon vegetable oil
extra large onion, cut in half and thinly sliced (about 4 cups)
tablespoons all-purpose flour
cups Swanson® Beef Broth
cups Swanson® Chicken Broth
tablespoons dry vermouth or white wine
cup shredded Gruyère cheese
cup mozzarella cheese
slices French bread, toasted
Heat the oil in a 4-quart saucepan over medium heat. Add the onions. Reduce the heat to low. Cover and cook for 15 minutes. Uncover the saucepan.
Increase the heat to medium. Add the sugar and cook for 15 minutes or until the onions are golden. Stir the flour in the saucepan and cook and stir for 1 minute. Stir in the beef broth, chicken broth and vermouth and heat to a boil. Reduce the heat to low and cook for 10 minutes. Season to taste.
Heat the broiler. Stir the cheeses in a medium bowl. Place 4 oven-safe bowls onto a baking sheet. Divide the soup among the bowls. Top each with 1 bread slice. Divide the cheese among the bowls.
Broil 4 inches from the heat for 4 minutes or until the cheese is melted.