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  • 8servings
  • 75minutes
  • 388calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/3 cup butter, cubed

  2. 2 tablespoons olive oil

  3. 12 cups thinly sliced onions

  4. 2 teaspoons salt

  5. 1 teaspoon sugar

  6. 1/4 cup all-purpose flour

  7. 2 cartons (32 ounces each ) reduced-sodium beef broth

  8. 1-1/2 cups white wine or additional reduced-sodium beef broth

  9. 8 slices French bread (1/2 inch thick)

  10. 1-1/3 cups shredded Swiss cheese

  11. 2/3 cup shredded cheddar cheese

  12. 1/2 cup shredded part-skim mozzarella cheese

  13. 2 tablespoons grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Four-Cheese French Onion Soup Recipe photo by Taste of Home In a Dutch oven, melt butter with oil. Add the onions, salt and sugar; cook over medium heat for 15-20 minutes or until lightly browned, stirring frequently.

  2. Sprinkle flour over onion mixture; stir until blended. Gradually stir in broth and wine. Bring to a boil; cook and stir for 2 minutes. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.

  3. Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 3-5 minutes on each side or until lightly browned; set aside. Combine the cheeses.

  4. Ladle soup into ovenproof bowls. Top each with a slice of toast; sprinkle with cheese mixture. Place bowls on a baking sheet. Broil for 2-3 minutes or until cheese is lightly golden. Yield: 8 servings.

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