Yes, pun was absolutely intended.
I saw this recipe a while back in Rachel Ray Magazine while back and I have been addicted to this recipe ever since. I love cooking with wine (food alcoholic, I know) and plus its delish and quick and simple. Yum-o! (as Rachel Ray would say.)
As always, (I have trouble flowing directions sometimes) I tweaked the recipe. I add rosemary when I cook the soup and I like to make provolone toast (slice of provolone + slice of (sourdough) bread and put in a toaster oven or under the broiler).
French Onion Soup
- One 5-ounce bag seasoned croutons (about 2 cups)
- 1 cup dry red wine
- Two 14.5-ounce cans beef broth
- 2 large sweet onions, thinly sliced
- 4 thick slices Swiss cheese
- In a deep skillet, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the onions and cook, stirring occasionally, until translucent and softened, about 15 minutes. Add the wine and bring to a boil. Pour in the beef broth, lower the heat to low and simmer for 10 minutes; season with pepper.
- Preheat the broiler. Divide the soup among 4 ovenproof bowls, then top each with one-quarter of the croutons and a slice of cheese. Set the bowls on a rimmed baking sheet and broil until the cheese is bubbly and golden, about 1 minute.