Yield: 6 Servings
|¼ cup||Butter, light|
|1 cup||Wine, white zinfandel|
|½ teaspoon||Pepper, ground, fresh|
|8 ounces||Jarlsberg cheese, sliced|
|4 larges||Onions, spanish or|
|8 mediums||Onions, vidalia|
|3 cans||Beef broth|
|1 \N||Bread, french, dried|
|1 cup||Parmesan cheese, grated|
|1 cup||Swiss cheese, grated|
In a large, heavy dutch oven melt the light butter slowly. When melted, add the sliced onions, and fructose (normal table sugar may be used if desired.) Cover, and cook - stirring often - until the onions are tender but colorless.
: Take the top off the pan, turn the heat up to high - then cook the onions until the sugar caramalizes on them turning them a golden caramel color.
: Stir in the flour and make a roux. Blend well and cook over medium heat for three minutes until the starchy flavor of the flour is cooked out.
: Carefully add the wine and pepper to the onions with stirring over high heat until the mixture comes to a boil and thickens.
: Pour in the beef broth and bring to a boil. When the soup begins to boil, cover, reduce heat - and simmer for twenty minutes so the flavors have time to blend. : To prepare for table, ladle the soup into small fire proof crocks or broiler safe bowls. Float slices of dried French bread in the bowls then add a ¼ c of each of the grated cheeses topping it all off with a slice of Jarlsberg cheese. Let the slices overlap the sides of the bowl slightly the toasted cheese that runs over the side is a delicacy for most french onion soup lovers! : Place the crocks under your broiler and watch carefully as the cheese on top melts, bubbles and begins to turn a rich dark brown on top of the bubbles.
: When you see the bubbles browing - your done. Enjoy! From: Rob Stewart Date: 08-02-94