French onion soup is very easy to make and by cutting the baguette into cubes instead of slices it was easier. For those of you who do not have crocks as shown, no worries. Use ramekins or place all of the soup into a Dutch oven or a large baking dish top with the baked baguette croutons, the cheeses and broil until bubbling and browned. Ingredient amounts will serve 6 – 8. Adjust ingredient amounts to accommodate the number of people serving.
8 cups of yellow onions sliced
1/2 cup of olive oil
1/4 cup of granulated sugar
2 cubes of Dorot brand garlic or two cloves of garlic minced
2 – 14 oz. cans chicken 99 % fat free chicken broth
2 – 14 oz. cans of reduced fat and sodium beef broth
1 tablespoon of Kosher salt
1 cup of red wine
Half of a French baguette, cubed
6 – 8 slices of lite Jarlsberg cheese
1/4 lb. of shredded Gruyère cheese
In a large deep pot or Dutch oven heat olive oil over high heat and add onions and sauté until lightly browned. Reduce heat to medium high if they begin to brown too quickly. Add sugar and sauté until onions begin to brown a bit more. Add garlic, salt, broth and wine. Stir and reduce heat and simmer for at least a half hour or preferably an hour. While simmering, cut baguette into cubes. Place onto a cookie sheet and bake in a preheated oven at 375 degrees for 10 minutes or until browned. Remove and set aside. Once ready to serve ladle into crocks or transfer to a baking dish or a Dutch oven, if you are not using an oven proof pot. Top with baked croutons, Jarlsberg cheese and shredded Gruyère cheese. Place into the oven and broil on high. Check often to make sure it does not burn. Browning of the cheese takes about 3 – 5 minutes depending on your oven and which rack you may have chosen to use. Carefully remove from oven and place on a plate if using crocks. The crocks will be hot, so be careful when eating.
Try Rodney Strong Pinot Noir (California), Pedroncelli Pinot Noir (Russian River Valley) or Bogle Vineyards Pinot Noir (Russian River Valley).