Try a classic this holiday season!
Traditional French Onion SoupPrep: 10 minutes Cook/Bake: 1 hour 10 minutes Serves: 6
- 2 large Open Acres yellow onions, each cut in half and thinly sliced
- 1 large Open Acres red onion, cut in half and thinly sliced
- 4 tablespoons Our Family olive oil
- 4 tablespoons Our Family unsalted butter
- 1 bay leaf
- 1 tablespoon Our Family granulated sugar
- 1⁄4 teaspoon dried thyme
- 3 cans (14 ounces each) beef broth
- 1⁄4 cup cognac or brandy
- 1 bay leaf
- 1⁄2 teaspoon ground black pepper
- 1 teaspoon Our Family Dijon mustard
- 1⁄2 teaspoon kosher salt
- 1⁄2 French baguette, cut into twelve 1⁄2-inch- thick slices
- 6 slices Swiss cheese
- 6 teaspoons Our Family grated Parmesan cheese
1. Preheat large saucepot over medium-high heat. Add onions, 3 tablespoons oil and butter; cook 10 minutes or until onions begin to soften, stirring frequently. Reduce heat to medium-low; stir in bay leaf, sugar and thyme. Cook 30 to 35 minutes or until onions turn golden brown, stirring occasionally. Stir in broth, cognac and pepper; heat until mixture begins to simmer. Simmer 20 minutes. Stir in mustard and salt. Discard bay leaf.
2. Meanwhile, preheat oven to 400°. Arrange bread slices on rimmed baking pan. Brush top of bread slices with remaining 1 tablespoon oil. Bake bread 10 to 12 minutes or until lightly browned; remove bread to plate.
3. Place 6 ovenproof soup crocks or bowls on same baking pan. Ladle soup into bowls. Top each with 2 slices bread, then 1 slice Swiss cheese. Sprinkle cheese with 1 teaspoon Parmesan. Bake 10 to 12 minutes or until cheese melts and begins to bubble and brown.Chef Tip You can substitute apple juice for the cognac or brandy Approximate nutritional values per serving: 450 Calories, 25g Fat (11g Saturated), 48mg Cholesterol, 1456mg Sodium, 30g Carbohydrates, 2g Fiber, 21g Protein