2 teaspoons olive oil
8 cups thinly sliced sweet onions
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup dry white wine
8 cups beef broth
1/4 teaspoon chopped fresh thyme
8 slices French bread, cut into 1-inch cubes
8 (1-ounce) slices Swiss cheese
Heat olive oil to a medium high heat in a heavy stock pot or Dutch oven. Add onions and sauté for five minutes or until tender. Stir in sugar, pepper and a pinch of salt. Reduce heat to medium. Cook about 20 minutes, stirring often. Increase heat to medium-high and sauté for five minutes or until onion is golden brown. Stir in wine and cook for about a minute. Add broth and thyme. Bring to a boil. Cover, reduce heat and simmer for 1 1/2 to 2 hours.
Place bread in a single layer on a baking sheet. Broil a couple of minutes or until toasted, flipping around a few times to toast evenly.
Place eight ovenproof bowls on a jelly-roll pan. Ladle one cup soup into each bowl. Divide bread evenly among bowls. Top each serving with a slice of cheese. Broil a couple of minutes or until cheese melts and begins to brown.
Oh my! This is extra special.
This recipe is shared January 18-22, 2016
on NewsTALK 94.3 FM, AM 570 WKYX, FM 95.5 and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com
