Breaking Bread: Double Cheese French Onion Soup
Jan 30, 2015 03:30AM
By Jason Huddle
Cabarrus Magazine is happy to feature personal CHEF CAMILLA FERGUSON. she WILL BE BRINGING ONE OF HER OWN RECIPES TO CABARRUS MAGAZINE READERS EACH MONTH, so Bon Appetit!
Double Cheese French Onion Soup
4 large onions, thinly sliced and separated into rings
½-cup butter, melted
1 can chicken broth
1 can beef broth
2 cups water
¼-cup dry white wine
8 ¾-inch-thick slices French bread, toasted
8 slices mozzarella cheese
½-cup grated parmesan cheese
Saute onion in butter in a Dutch oven until tender. Blend in flour, stirring until smooth. Gradually add chicken broth, beef broth, water and wine. Bring to a boil; reduce heat and simmer 15 minutes. Add pepper. Place eight ovenproof serving bowls on a baking sheet. Place one bread slice in each bowl; ladle soup over bread. Top with one cheese slice; sprinkle with Parmesan cheese. Broil six inches from heat until cheese melts. Yield: 8 cups.