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: $5.23
The price is determined by the national average.
tablespoon vegetable oil
large onion, cut in half and thinly sliced (about 2 1/2 cups)
tablespoons all-purpose flour
cups Swanson® Beef Broth or Swanson® 50% Less Sodium Beef Broth
cup dry white wine or vermouth
slices French bread, toasted
cup shredded Swiss cheese
Heat the oil in a 4-quart saucepot over medium heat. Add the onions. Reduce the heat to low. Cover and cook for 15 minutes. Uncover the saucepot.
Increase the heat to medium. Add the sugar and cook for 15 minutes or until the onions are golden. Stir the flour in the saucepot and cook and stir for 1 minute. Stir in the broth and wine and heat to a boil. Reduce the heat to low and cook for 10 minutes.
Divide the soup among 4 bowls. Top each with a bread slice and cheese.