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French Onion Soup
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| Stonewall Kitchen
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A traditional favorite. Perfect for that last minute dinner.
Serves:
4
Ingredients
- 3 large sweet onions, sliced thin
- 3 Tbsp. Stonewall Kitchen Extra Virgin Olive Oil
- 5 cups (or 3-14 oz. cans) beef broth
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 3/4 cup Stonewall Kitchen Roasted Garlic Onion Jam
- 1 loaf French bread, cut into 1" slices, toasted
- 4-6 oz. gruyere, swiss or provolone cheese, grated
Directions
- Over medium heat, warm oil in a large stockpot or Dutch oven.
- Add onions and cook for 15 minutes, stirring occasionally, until lightly browned.
- Reduce heat to low and let simmer, stirring occasionally.
- Cook for 35-45 minutes until onions are a deep, golden brown.
- Add Roasted Garlic Onion Jam, broth, salt and pepper and bring to a boil. Reduce heat to low and simmer for 20-25 minutes.
- Ladle soup into 4 heatproof bowls. Top with toasted bread slices and grated cheese.
- Broil 2-3 minutes until cheese is bubbly and browned.
- Garnish, if desired, with fresh chives, parsley or thyme.
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