French Onion Soup
Lisa Derubeis
From Every Day with Rachael Ray
October 2008
One 5-ounce bag seasoned croutons (about 2 cups)
1 cup dry red wine
Two 14.5-ounce cans beef broth
2 large sweet onions, thinly sliced
4 thick slices Swiss cheese
1. In a deep skillet, heat 2 tablespoons extra-virgin olive
oil over medium heat. Add the onions and cook, stirring
occasionally, until translucent and softened, about
15 minutes. Add the wine and bring to a boil. Pour in the
beef broth, lower the heat to low and simmer for 10 minutes;
season with pepper. Preheat the broiler. Divide the soup
among 4 ovenproof bowls, then top each with one-quarter
of the croutons and a slice of cheese. Set the bowls on a
rimmed baking sheet and broil until the cheese is bubbly
and golden, about 1 minute..
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