Rosemary French Onion Soup

Rosemary French Onion Soup

This Valentine’s Day cozy up with a bowl of rich French onion soup and cheesy dunkers.

INGREDIENTS

2 Large Halved & Thinly Sliced Yellow Onions

1 Tablespoons Unbleached Flour

1 Tablespoon Plus 1 Teaspoon Snipped Fresh Rosemary

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

1/2 Cup Softened Butter

4 Cups Low-Sodium Beef Broth

1 Tablespoon Balsamic Vinegar

8 Slices Wheat or White Sandwich Bread

1 Cup Shredded Swiss Cheese

Open a resealable plastic bag and add onions, flour, 1 tablespoon rosemary, kosher salt and pepper. Seal bag and shake to coat. In a large-size saucepan melt 4 tablespoons of the butter over a medium-low heat. Stir in onion mixture. Cover and cook for 20 minutes. Stir occasionally. Uncover, increase heat to a medium-high. Cook for 3 more minutes until onions are golden brown. Stir in beef broth and balsamic vinegar. Bring to a boil. Reduce heat and simmer, covered for 10 minutes. Stir occasionally. Meanwhile make the grilled cheese sticks. Spread bread slices with remaining butter. Sprinkle cheese on the unbuttered sides of 4 slices. Top with remaining bread slices, buttered sides up. Heat a grill pan over a medium heat. Add sandwiches. Sprinkle each with 1/4 teaspoon of the remaining rosemary. Grill 2 to 3 minutes each side or until golden brown. Cut sandwiches into thirds. Serve with soup. Serves 4

© Victoria Hart Glavin