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French Onion Soup with Swiss-Topped Toast

 French Onion Soup with Swiss-Topped Toast
In my opinion, the key to a delicious French Onion Soup is a dark, savory broth, which you get from beef broth. But, if you want a vegetarian version this is rather hard to do with vegetable broth. To achieve the earthy tones I'm looking for, I've used a few nontraditional ingredients to this soup. I think it is a winner.—Paul DeBenedictis, Reading, Massachusetts
6 ServingsPrep: 30 min. Cook: 1 hour 20 minutes

Ingredients

  • 3 pounds yellow onions
  • 1 pound sweet onions, thinly sliced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon brown sugar
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon King Arthur Unbleached All-Purpose Flour
  • 1 can (14-1/2 ounces) vegetable broth
  • 1 can (12 ounces) beer or 12 ounces vegetable broth
  • 1/4 cup white wine or additional vegetable broth
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons brandy
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 6 slices French bread (1 inch thick)
  • 6 slices Swiss cheese

Directions

  • In a Dutch oven, saute onions in butter and oil until tender. Reduce

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French Onion Soup with Swiss-Topped Toast (continued)

Directions (continued)

  • heat to medium-low; cook for 1 hour or until golden brown, stirring
  • occasionally. Stir in the thyme, brown sugar and vinegar.
  • Combine the flour and broth until blended. Gradually stir into onion
  • mixture. Stir in the beer, wine, soy sauce, Worcestershire sauce,
  • brandy, pepper, salt and cayenne. Bring to a boil. Reduce heat;
  • cover and simmer for 10 minutes.
  • Meanwhile, place bread on a baking sheet. Broil 4 in. from the heat
  • for 2 minutes on each side or until toasted. Top each with a cheese
  • slice; broil for 2-3 minutes or until cheese is melted and lightly
  • browned. Ladle soup into bowls; garnish with cheese-topped toast.
  • Yield: 6 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.