1/2 c. butter 5 c. thinly sliced onions 4 1/2 c.(3 cans) Campbells dbl strngth beef broth 1 1/2 oz sherry 1 1/2 tsp Worcestershire sauce 1 tsp sugar 1/2 tsp salt dash pepper 1 c. dry white wine
Not figured in calorie count- 8 slices french bread 8 slices Gruyere, swiss or Havarti cheese
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Melt butter over low heat in large dutch oven. Add onions and sherry. Cook until the onions are translucent, tender and gold, about 45 minutes. Add remaining ingredients, excluding wine. Cook and additional 45 minutes to 1 and a half hours. Add wine. Heat for 10 minutes. Broil bread, with slice of cheese on top, inoven until cheese begins to bubble and melt. Serve bowl of soup with one cheese/bread slice on top.
i subbed fat free spread for the butter and no salt for the salt. I also used my own beef stock made without salt. The recipe turned out wonderful and I was able to cut the fat out completely and lower the sodium significantly. Awesome and authentic onion soup flavor.
Totally awesome! Didn't have Sherry so used brandy and didn't have the double strength beef broth so used reduced sodium beef stock with a package of beef boulion. Too bad it only made 3 servings :) So yummy!!!!
Very good! I used Brummel & Brown, original spread made with yogurt as a substitute for the butter to lower the calories and also added some fresh thyme. This recipe has gone into the rotation for our Thursday soup and sandwich night. It's definitely a keeper!
I made this for tomorrow but don't know if I will be able to wait. I used low sodium beef broth since I had some already and no salt since there is plenty in the broth. It tastes and smells delicious. (What I had to sample it didn't I?)