Prep: 45 minutes
Yield: 4 servings
4 cups low sodium beef broth
1 large onion, thinly sliced
1/2 tsp sugar
1 tbs flour
1 tbs butter
1/4 cup apple juice
4 slices frozen garlic Texas Toast
Grated Parmesan cheese
Preheat oven to 375. Saute onion slices in butter on medium heat for 15 minutes. Add sugar and cook until golden, about 15 minutes more. Add flour and cook 1 minute. Add beef broth and apple juice, heat to boiling and reduce heat to low for 10 more minutes. While soup simmers, place garlic toast on a cookie sheet and cook 5 minutes, turn and cook 2 more minutes or until crisp and golden.
Pour soup into 4 oven safe bowls or crocks. Top with a slice of Texas toast and Parmesan cheese. Place bowls on cookie sheet and put under broiler for 1 minute or until cheese is melted & bubbly.
Tips & Tricks:
The original recipe called for dry Vermouth, but since my family does not use alcohol I traded it out for apple juice. It turned out great, with a rich, full flavor! This recipe got a thumbs up from me and my daughter, but my son didn't care for it (he's never liked FO soup at all). The kids preferred to dunk their toast in the soup rather than having it as a broiled cheese crouton on top.
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