French Onion Soup

On days like today: windy, rainy, 45 degrees, thunder... nothing warms you up like a bowl of hot soup! This recipe is sure to make you feel all "toasty" inside. :)

French Onion Soup

3 Tbsp butter

4 large onions (about 2.5 pounds), halved and thinly sliced

1 tsp sugar

2 Tbsp flour

2 cans (14.5 oz each) beef broth

6 1/2-inch-thick slices French bread, sliced diagonally

1/4 pound Gruyere or Swiss cheese (I used Swiss)

1. Melt butter in a large, deep pot over medium heat. Add onions, and stir to coat. Cover; cook 15 minutes, stirring occasionally, until onions are very soft and begin to turn golden brown.

2. Uncover; increase heat to medium-high. Stir in sugar. Cook, uncovered, 6 to 7 minutes, stirring often. Sprinkle with flour; cook 1 minute. Stir in broth and 1 cup water. Simmer, uncovered, for 5 minutes.

3. Heat broiler. Spread bread slices on a baking sheet; toast under broiler for 1 to 2 minutes per side; set aside. Place six ovenproof bowls or crocks on a baking sheet. Divide soup evenly among bowls (about a cup in each).

4. Use a vegetable peeler to thinly slice pieces of cheese (I bough pre-sliced cheese). Place slice of toast on each serving of soup, top with cheese. Heat under broiler for 3 minutes or until cheese is melted and bubbly. Carefully remove from oven and serve warm.

ENJOY!