Onion Soup with Cheddar Cheese
If you’re looking for a change in flavor, use chicken broth or vegetable broth for this recipe.
Serves: 6Hands-on: 30 minutesTotal: 1 hour 10 minutesDifficulty: Easy
- 3 Tbsp. butter
- 1 Tbsp. olive oil
- 1½ lbs. yellow onions, peeled and chopped
- 8 cups beef broth
- 1 tsp. salt
- ¼ tsp. sugar
- 3 Tbsp. white flour
- ½ cup dry white wine
- ½ tsp. freshly ground black pepper
- ½ tsp. ground sage
- 3 Tbsp. cognac
- 6 slices French baguette
- 2 cups grated Cheddar cheese
- 6 sage leaves
- In a soup pot, heat the butter and olive oil over low heat. Add the onions and sauté, covered, for 15 minutes.
- Meanwhile, pour the broth into a saucepan and slowly bring it to a boil over high heat. Reduce the heat to low and leave the broth at a simmer.
- Increase the heat on the onions to medium and stir in the sugar and salt. Cover and cook for about 10 minutes, stirring frequently, until the onions turn golden brown. Sprinkle the flour over the onions and stir for a few minutes. Add the wine and the broth that has been simmering. Simmer 40 minutes, adding pepper and ground sage.
- Place bread slices on a baking sheet, sprinkle with cognac, and broil until lightly toasted. Turn slices over and sprinkle with 1 cup cheese. Continue to broil until cheese is bubbling and lightly browned. Ladle the warm soup into bowls and top with remaining cheese, broiled bread, and sage leaves.