French Onion Soup
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




4 tablespoons butter
1 large onion, sliced
1/2 teaspoon dried thyme
5 cans (10.5 oz each) beef consomme
1/2 cup white wine
1 whole French baguette, cut into ½ inch slices
2 cups shredded swiss cheese

Preparation

1 Preheat oven to 375 degrees F (190 degrees C).  2 Melt the butter in a large skillet over medium high heat. Place the onion in the butter and saute for 5 to 10 minutes, or until tender. Stir in the thyme and remove from heat.  3 In a large pot over high heat, combine the consomme, and white wine, if desired. Bring to a boil, reduce heat to low, stir in the sauteed onions and allow to heat through, about 10 to 15 minutes. 4 Ladle soup into 4 individual oven-safe bowls, filling each about 3/4 of the way. 5 Top each bowl with 2 slices of baguette bread and then cover each with the cheese.  6 Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly.

About


Sweet onions, like vidalias or Walla Walla sweets, work very well in this recipe.

Comments:
Anonymous

does anyone have any healthier variations, with less butter?
Sheri Wetherell

You can substitute olive oil for the butter. You can also switch to Parmesan cheese for a lower fat cheese flavor.