I had always had French Onion soup at my favorite restaurants but little did I know how light and EASY it could be made at home. This recipe freezes really well too! Enjoy!
4 Tbs butter
4 c thinly sliced onion
2 c sliced mushroom
1 T flour
6 c beef broth
1 Tbs balsamic vinegar
tsp salt to taste
fresh cracked pepper to taste
tsp Kitchen Bouquet seasoning (veg bouquet sub)
shredded or shaved parmesan cheese (light) OR thick slice mozzarella cheese
rye bagette
Melt butter in a soup pot
Add onions, tossing every few minutes until golden brown
(Cook for 15-20 minutes)
Add mushrooms
Cook 5 minutes & sprinkle and stir in flour
add 2 c beef broth
Continue to stir until the mixture is thickens
Add the remaining broth
Stir in salt
Bring to a boil
Cover & simmer for 45 minutes
Add the Kitchen Bouquet and balsamic vinegar
Taste for additional seasoning (I like fresh ground pepper in mine)
Toast rye baguette and lay over soup in bowl
Sprinkle with parmesan cheese for lighter version
OR go for the traditional thick mozzarella slice over rye
Broil bowl 6 in from element until mozzarella is nicely colored/scorched
Careful when removing bowl, soup is HOT and so is the bowl!
6 servings, 1 c each
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