Recipe: Quick French Onion Soup

QUICK FRENCH ONION SOUP

1 lb yellow onions, thinly sliced
1 tsp sugar
2 tbsp olive oil
5 cups beef broth, strained
1/4 tsp black pepper
4 French bread slices, 1-inch thick, toasted
6 oz Jarlsberg cheese, thinly sliced

In Dutch oven, cook onions and sugar in hot oil over medium heat for 15 to 20 minutes or until deep golden brown, stirring frequently to prevent burning.

Slowly add broth and pepper; bring to a boil. Reduce heat, cover, and cook slowly for 20 minutes.

Ladle into ovenproof container or individual ovenproof bowls. Place bread slices on top and add cheese.

Place under broiler 3 to 4 inches from heat and cook 3 to 5 minutes until cheese is hot and bubbly.

Servings: 4
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