This french onion soup recipe came from my Bon Appetit magazine. It actually called for toasted prosciutto instead of toasted bread on top, but I forgot to buy the meat so just went with a very seedy bread.
2 T butter
1 T olive oil
1 1/2 pounds white onions, peeled and thinly sliced
3/4 cup dry white wine (I used a dry sparkling wine since it was what I was drinking that night.)
1/2 cup diced tomato (I used canned but it called for fresh, diced tomato)
4 cups low-sodium chicken broth
Bread, cut into pieces and toasted
Grated Parmesan cheese
Melt butter with oil in a heavy large pot over medium-high heat. Add onions and saute until golden brown, about 20 minutes. Add wine and simmer until it evaporates. Add tomato and saute 1 minute. Add broth and heat to a boil. Reduce heat and cover, simmer 30 minutes.
Cut the bread up into pieces. Bake to dry out and toast for about 5-10 minutes at 350. Sprinkle with Parmesan cheese and broil for a few minutes until melted.
Scoop soup into bowl and top with Parmesan toast.
Notes: This wasn’t my favorite french onion soup recipe. It lacked flavor but was still a nice, simple soup.
Servings: 4 servings