Onion Soup au Gratin

Name: Onion Soup au Gratin
Yield: Yield: 8 servings.
Ingredients: 3 Tbsp oil or margarine; 6 medium onions, halved; 3 Tbsp oil or margarine; ½ tsp sugar; 2 Tbsp flour; 8 cups hot broth (e.g., low-sodium vegetable broth or onion soup mix); 8 cups hot broth (e.g., low-sodium vegetable broth or onion soup mix); 8 cups hot broth (e.g., low-sodium vegetable broth or onion soup mix); ½ cup red wine or sherry; ½ cup red wine or sherry; 1 bay leaf; ¼ tsp dried basil; ¼ tsp nutmeg; salt and freshly ground black pepper to taste; salt and freshly ground black pepper to taste; eight 1-inch slices French bread; 6 oz (180 g) chilled low-fat mozzarella cheese; 6 oz (180 g) chilled low-fat Swiss cheese; ¼ cup grated Parmesan cheese

Preparation info

Yield:
8
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

Place soup bowls on a baking sheet lined with foil to catch any drips.

Ingredients

6 medium onions, halved
3 Tbsp oil or margarine
½ tsp

Vegetarian
Soup

Method

slicer: Slice onions, using medium pressure. Heat oil in heavy 4-quart saucepan. Stir in onions. Cook, uncovered, on low heat for 25 to 30 minutes, until deep golden brown, stirring often.

Stir in sugar and flour and cook for 2 minutes. Add broth, wine, bay leaf, basil, nutmeg, salt and pepper. Cover and simmer 20 to 25 minutes. (Soup may be prepared to this point and refrigerate