Category
Soups & Stews
Servings
4
Ingredients
- 2T butter or margarine
- 2c yellow onion, thinly sliced
- 2T flour
- 4c beef stock or broth
- 1⁄4c dry sherry
- 1t Worcestershire sauce
- 1⁄2t black pepper, freshly ground
- 6 slices French bread, toasted
- 1c shredded Swiss, gruyere, or Jarlsberg cheese
Directions
In a medium stock pot, melt the butter on Medium (275°F).
Add the onions and cook, covered, for 20 min. or until the onions are tender and caramelized, stirring sparsely.
Dust the onions with flour, and stir.
Bring the temperature down to Medium-Low (175°F) and heat for 6 min. to remove any raw flour taste.
Stir in broth, sherry, Worcestershire sauce, and pepper, and bring it all up to a boil.
Increase the heat to Medium (275°F) and let the soup simmer for 10 minutes, uncovered.
Meanwhile, place the cheese on the bread and broil in an oven for 1–2 min. or until the cheese melts.
Serve the onion soup with the bread round on top.
Recipe Note
TIP:
Instead of using a broiler, you can toast bread using one of Nuwave’s fine line of countertop ovens. Visit www.nuwavenow.com to see them all.
