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Four-Cheese French Onion Soup

This beef broth is slightly sweet...not too salty like so many other soups. Serve this as a first course on special occasions or as a meal by itself with a green salad.—Gail Van Osdell, St. Charles, Illinois

8 ServingsPrep: 25 min. Cook: 50 min.

Ingredients

1/3 cup butter, cubed
2 tablespoons olive oil
12 cups thinly sliced onions
2 teaspoons salt
1 teaspoon sugar
1/4 cup all-purpose flour
2 cartons (32 ounces each) reduced-sodium beef broth
1-1/2 cups white wine or additional reduced-sodium beef broth
8 slices French bread (1/2 inch thick)
1-1/3 cups shredded Swiss cheese
2/3 cup shredded cheddar cheese
1/2 cup shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese

Directions

In a Dutch oven, melt butter with oil. Add the onions, salt and
sugar; cook over medium heat for 15-20 minutes or until lightly
browned, stirring frequently.
Sprinkle flour over onion mixture; stir until blended. Gradually stir
in broth and wine. Bring to a boil; cook and stir for 2 minutes.
Reduce heat; cover and simmer for 30 minutes, stirring occasionally.
Place bread slices on an ungreased baking sheet. Broil 3-4 in. from

2 of 2

Four-Cheese French Onion Soup (continued)

Directions (continued)

the heat for 3-5 minutes on each side or until lightly browned; set
aside. Combine the cheeses.
Ladle soup into ovenproof bowls. Top each with a slice of toast;
sprinkle with cheese mixture. Place bowls on a baking sheet. Broil
for 2-3 minutes or until cheese is lightly golden. Yield: 8
servings.

Nutrition Facts: 1 serving equals 388 calories, 21 g fat (12 g saturated fat), 56 mg cholesterol, 1,293 mg sodium, 29 g carbohydrate, 3 g fiber, 15 g protein.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.