Tuesday, 8 October 2013

French Onion Soup

When winter is around the corner, soups are the best bet to keep warm. Let’s make the French Onion soup.

Take 1/2 stick butter, 3 large onions, sliced, 1 cup dry white wine, 3 cans chicken broth, salt and thyme leaves to taste, 4 slices French bread, toasted, 1cup shredded Swiss cheese. Melt butter in large skillet over medium heat. Add onions, cook and stir 15 minutes or until onions are soft and lightly browned. Stir in wine.

Combine onion mixture, broth, Worcestershire sauce, salt and thyme in slow cooker. Cover; cook on LOW 4 to 4-1/2 hours. Ladle soup into 4 bowls; top with bread slice and cheese.Garnish with fresh lime, if desired.

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