French Onion Tomato Soup
recipe at a glance
ready in: 30-60 minutes
1/3 cup butter or margarine
4 large yellow onions, thinly sliced
1 tablespoon flour
1 1/2 teaspoon salt
1 (1 lb. 12 oz.) can tomatoes, undrained,
4 cups Italian plum tomatoes in chunks
6 slices toasted French bread, 1" thick
2 cups grated cheese (Gruyere, Swiss or cheddar)
Saute onion in Dutch oven with butter, stirring until golden, 15 minutes.
Add flour and cook until it turns golden; add salt and 4 cups water. Bring to a boil; reduce heat, and simmer, covered, 10 minutes. Meanwhile, put tomatoes through blender to make a puree. Add to onion; simmer, covered, 15 minutes. Pour soup into individual heat proof bowls or into a large, shallow one. Arrange toast on top; sprinkle with cheese. Run under broiler 3 to 5 minutes, or until cheese melts and brown slightly. (If your bowls are not broiler safe, a hot oven will do the trick also.)
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