French Onion Soup recipe

1/4 cup Challenge Unsalted Butter (1/2 stick)
6 medium yellow onions, thinly sliced (6 cups)
1 tablespoon all-purpose flour
1/4 teaspoon black pepper
3 (14 ounce) cans “lower sodium” beef broth
1 1/2 cups water
1/4 cup dry sherry
1 cup grated Swiss cheese
1/4 cup grated Gruyere cheese
6 slices sourdough French bread, toasted and cubed

Step 1
Melt butter in saucepan over medium heat. Add onions; cook slowly (25 minutes) until tender.

Step 2
Blend in flour and black pepper. Stir in broth and water. Bring to a boil and simmer for 30 minutes.

Step 3
Add Sherry. Ladle into ovenproof bowls. Float bread cubes and sprinkle with cheeses. Broil until cheeses melt and begin to brown.

Source: Challenge Home Economist

Recipe and photograph provided courtesy of Challenge Dairy.