Delicious, savory, and so simple, this foolproof recipe for French Onion Soup is a family favorite. Made with caramelized yellow onions, beef broth, dry white wine and simple seasonings. Topped with toasted, cheesy bread.
In a large pot or dutch oven, melt the butter over medium heat.
Layer in the sliced onions and sea salt and let cook WITHOUT stirring for 15 minutes.
After 15 minutes have passed, reduce heat to medium low. Stir the brown sugar into the onions.
Stir and continue to cook, stirring frequently, until the onions are golden brown, about 10 minutes.
Add the flour and stir into the onions. Cook and stir for 3 - 5 minutes until the flour is well incorporated and the consistency of paste.
Pour the white wine over the cooked onion mixture, scraping the brown bits from the bottom of the pot. Stir until the mixture is thick.
Gradually add the Swanson® Beef Broth, stirring well to combine. Add the bay leaf and pepper.
Heat to a low boil, stirring frequently. Reduce heat to a simmer and cook, stirring occasionally, until the soup has thickened, about 15 minutes.
Turn on oven broiler.
Lightly brush the sliced French bread with butter or olive oil. Arrange in a single layer on a baking sheet. Place under the broiler for 1 - 2 minutes until lightly toasted.
Remove the bread from the oven and evenly top each slice of bread with the two types of cheese.
Return the bread to the broiler for another 1 - 2 minutes, watching carefully so it does not burn. The bread is done when the cheese is melted and the bread is browned.
Ladle the prepared French Onion Soup into bowls. Top each bowl with prepared cheese bread, placing the cheese side up. Serve with additional pieces of cheese bread if desired.
Nutritional information may vary based on the type of bread and cheese used.