Ingredients
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4 Tbsp. butter
2 Tbsp. olive oil
2 lb. onions, thinly sliced (about 7 c.)
1 tsp. salt
3 Tbsp. flour
2 qt. beef stock (fresh or canned) or 2 qt. water with 8 beef bouillon cubes
1 loaf French bread, cut in 1-inch thick pieces
2 tsp. olive oil
1 c. grated Swiss cheese (you may combine with Parmesan if you like)
Preparation
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Melt butter in large saucepan.
Add 2 tablespoons olive oil. Stir in onions and salt.
Cook uncovered, stirring occasionally for 20 to 30 minutes until onions are golden brown.
Sprinkle flour over onions and cook, stirring for 2 to 3 minutes.
Remove from heat.
In another pan, heat stock to simmering, then pour into the onions.
Simmer partially covered for 30 to 40 minutes.
While the soup simmers, make croutons.
Place bread on cookie sheet and bake at 325\u00b0 for 15 minutes.
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