August 25, 2016
French Onion Soup

French Onion Soup

by Berkeley Wellness  |  

Cooking the onions very slowly allows the natural sugars to caramelize, giving the soup a deep, rich flavor. You can make the soup through step 2 ahead of time. Cover and refrigerate the soup, then bring it back to room temperature over low heat before proceeding.

Serving suggestion: For a light meal, serve the soup with salad and Toasted Oatmeal Cookies with Cranberries for dessert.

Makes 4 servings


2 teaspoons vegetable oil, such as olive or canola oil

2½ pounds red onions, halved and thinly sliced

¼ cup brandy

2 tablespoons flour

3 cups chicken broth, homemade or canned