Recipe: 5 Ingredient French Onion Soup

One of my favorite parts of Everyday with Rachel Ray is the Take 5 Recipe.  In the October issue, she included a fabulous recipe for French Onion Soup.  I was immediately sold!

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2 large sweet onions, thinly sliced
1 cup dry red wine
29 oz of beef broth (2, 14.5 oz cans)
4 thick slices Swiss cheese
2 cups seasoned croutons

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.

My review:
The picture doesn’t lie.  This has a LOT of onion in it.  If you are cooking for people who don’t love onions, you could probably get away with one onion.  The flavor is deep and hearty, mostly because of the red wine.  It’s the perfect soup for Sunday evening cooking.  Skip the croutons and add a good chunk of hard crusted bread and it becomes even more filling!