Breadless french onion soup with parmesan-asiago crisps


2lb yellow onions sliced into 1/8 inch thin slices

3tbsp unsalted butter

1 tbsp flour

bay leaf

1/4 cup dry sherry

1/4 cup white wine

2 containers beef stock

1/4 cup grated asiago cheese

1/4 cup grated parmesan cheese

6 1oz slices reduced fat swiss cheese

In a large pot, sauté the onions with the butter over medium heat, until the onions are soft and golden, about 20 minutes. Add flour, mixing well another 2-3 minutes. Add thyme, bay leaf, sherry, wine , and simmer uncovered for 10 more minutes.

Meanwhile, mix together asiago and parmesan in a bowl and scoop 2tbsp of mixture onto baking sheet and press into 4 inch rounds. Bake on 400F for 6-8 minutes.

to the pot, Add the beef stock, salt & pepper to taste, reduce heat. Cover and simmer gently for about 20 minutes. Remove bay leaf and ladle 1-1/2 cups soup into 6 oven-proof bowls. Place bowls on a baking sheet. Place sliced toasted cheese rounds into each bowl and top with swiss cheese. Broil 2 to 3 minutes, until cheese melts.

Serves 6

Read more at http://www.skinnytaste.com/french-onion-soup/#KdvG3Cui42A3sTQ4.99

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