Special French Onion Soup Recipe

Ingredients

• 1/4 cup butter, cubed
• 1/4 cup plus 1 tablespoon Crisco® Pure Olive Oil, divided
• 6 large sweet onions, thinly sliced (about 12 cups)
• 1 whole garlic bulb
• 1/4 cup dry red wine or beef broth
• 6 cups beef broth
• 1-1/2 teaspoons Worcestershire sauce
• 1 bay leaf
• Dash cayenne pepper
• Pepper to taste
• 9 slices French bread (1 inch thick)
• 1 round (8 ounces) Brie cheese, rind removed and softened
• 6 thin slices prosciutto or deli ham, chopped
• 2 cups grated Parmesan cheese

Directions

• In Dutch oven over medium heat, melt butter with 1/4 cup oil; add onions. Cook, without stirring, for 15 minutes. Reduce heat to low. Cook 45 minutes longer or until onions are golden, stirring occasionally.
• Meanwhile, remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb; brush with remaining oil. Wrap in heavy-duty foil.
• Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; mash and set aside.
• Add wine to the onion mixture; cook until reduced by half. Stir in the broth, Worcestershire sauce, bay leaf, cayenne and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes.
• Place bread on a baking sheet. Bake at 425° for 3-5 minutes or until golden brown, turning once. Spread each slice with Brie and mashed garlic; sprinkle with prosciutto.
• Discard bay leaf from soup; ladle 1 cup each into nine ovenproof bowls. Top with one slice of toast; sprinkle with Parmesan cheese. Place bowls on a baking sheet. Bake for 10 minutes or until cheese is melted. Yield: 9 servings.

Special French Onion Soup published in Country Woman April/May 2008, p27