4 cups (32 ounces) boxed onion or French onion soup
2 tablespoons chopped fresh thyme leaves
2 teaspoons balsamic vinegar
1/2 teaspoon freshly ground black pepper
4 cup slices baguette, toasted
1 ounce grated Gruyere cheese
Instructions
1. Heat oil in a large nonstick skillet over medium-high heat; sauté
onion and shallot, stirring until translucent (about 4 minutes).
Reduce heat to medium; continue to cook until golden (about 4
minutes).
2. Preheat broiler to low. Place soup in a large saucepan; bring to a
boil. Stir in sautéed onion, thyme, vinegar, and black pepper;
reduce heat to low. Cover and keep warm.
3. Ladle soup into 4 broiler-safe bowls; top each with 1 piece of
bread and 1/4 of cheese. Place under broiler for 3 minutes or
until cheese is bubbly and golden. If you don't have broiler-safe
bowls, use oven-safe bowls, and bake at 350° for 5 minutes or
until cheese is melted. Serve immediately, being careful not to
directly touch hot bowls.
Originally Submitted
12/20/2010
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