30 in 30: Creamy French Onion Soup

Creamy French Onion Soup

Serves 4

Saute on Med-High for 10 minutes:
2 c. yellow onion, halved and thinly sliced

2 T. oil

2 T. butter

Add and saute for an additional 20 minutes:

2 t. sugar

Stir often, until onions are a deep caramel brown.

Incorporate the following, one ingredient at a time:

2 T. flour

1/4 c. ruby port (Best choice: Mount Pleasant)

1 t. beef stock base

1 t. chicken stock base

1 t. veg stock base

1 beef bouillon cube

1 chicken bouillon cube

2 c. water

Bring to boil for 10 minutes.  Add:

1 c. heavy cream

Salt & Pepper to taste, if needed
OR, if it's not salty enough for your taste, add another beef bouillon cube

Slice 2 Sister Schubert's rolls in half.  Toast in oven at 350 for 10 minutes, until crisp.

Ladle broth into oven-proof soup bowls.  Lay a slice of toasted bread on top of each.

Sprinkle each bowl generously with Gruyere cheese - about 1/4 c. each

Place bowls on cookie sheet.  Bake at 350 degrees for 15 minutes.  Broil on high for an additional 2-3 minutes, until cheese is fully melted and slightly browned.

Serve this  for lunch or as a first course for dinner with a glass of ice cold Gewurztraminer.