French Onion Soup IV
Number of servings - 4
Chicken broth - 6 cups
Onion - 2 1/4 lb. (peeled and thinly sliced)
Fresh thyme - 2 sprigs
Flour - 2 tbsp
Sweet sherry - 1/2 cup
French baguette - 1 pc.
Olive oil - 2 tbsp
Olive oil cooking spray
Gruyere cheese - 3 1/2 oz (grated)
Salt and ground black pepper to taste
Heat olive oil in a large saucepan. Add onions and thyme. Cook 45 minutes stirring.
Add flour and cook for 2 minutes stirring. Pour sherry and simmer 2 minutes.
Pour the broth and 2 cups cold water. Bring to a boil. Simmer 20 minutes covered. Salt and pepper to taste.
Preheat oven to 385°F. Cut eight 0.7-inches slices from bread. Spray both sides bread with oil. Place on a baking tray. Toast from both sides until lightly browned. Top with cheese. Bake until cheese has melted.
Pour cooked soup in bowls and top with cheese toasts.
Ready in: 75 minutes.
Amount per serving - 516 Kcal, Protein - 22.05g, Fats - 19.10g, Carbs - 55.42g