Ingredients:
3 medium onions
1/4 cup extra virgin olive oil
3 cups canned low-salt chicken
broth
1 tsp salt or to taste
6 slices French baguette or
Ciabatta bread
4 oz. Cheddar or Gruyere cheese
Cut both onion ends off and
discard.
3 medium onions
1/4 cup extra virgin olive oil
3 cups canned low-salt chicken
broth
1 tsp salt or to taste
6 slices French baguette or
Ciabatta bread
4 oz. Cheddar or Gruyere cheese
Cut both onion ends off and
discard.
Peel papery skin off and discard.
Cut onion in half, lengthwise.
Cut each half into several
rough strips, lengthwise.
rough strips, lengthwise.
Pour olive oil into medium skillet.
Separate onions into single
chunks.
chunks.
Add onions.
Sauté over medium-low heat
until onions are tender and
brownish, 15-20 minutes.
until onions are tender and
brownish, 15-20 minutes.
In a pot, bring broth to a boil.
Add onions.
Add onions.
Add salt. Cook for 10 minutes.
Meanwhile, preheat oven to 400
degrees F. Cut cheese into 6
thin slices.
degrees F. Cut cheese into 6
thin slices.
Place bread slices onto
ungreased baking tray or
cookie sheet.
ungreased baking tray or
cookie sheet.
Top bread with cheese slices,
one cheese slice per one slice
of bread. Bake for 5 minutes or
until cheese melts. Turn heat off
and keep cheese toasts in oven
to keep them warm.
one cheese slice per one slice
of bread. Bake for 5 minutes or
until cheese melts. Turn heat off
and keep cheese toasts in oven
to keep them warm.
Pour onion soup into serving
bowls. Top with 1 or 2 cheese
toasts and serve immediately.
bowls. Top with 1 or 2 cheese
toasts and serve immediately.
Very easy and oh, so good!
Easy Onion Soup
Adapted from
Bistro Cooking
