This soup comes together quicker thanks to cooking onions in the microwave!
Yield: 6 servings
3 large onions, sliced
1/4 c. Butter
1 T. Pastry flour
1 quart beef or vegetable broth
1/4 c. Red wine
1/2 t. Sea salt
1/2 t. Black pepper
6 slices sourdough bread, 1/2” thick slices
6 slices Swiss cheese
Combine onions and butter in a large microwave-safe bowl. Cook covered for 10 minutes.
Remove from microwave; stir in flour and cook for 1 minute longer.
Remove and add broth, wine, salt and pepper. Cook an additional 8 minutes.
During the cooking process, slice bread and toast on both sides until crisp.
Place the soup in individual serving containers. Top each serving with a slice of toast and slice of cheese. Cover and allow to melt cheese, or broil in the oven.
Recipe by Carlene Gulizio