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French Onion Soup
with Toasted Croutons
Makes 6 servings
*1 large yellow onion, thinly sliced
*1 large red onion, thinly sliced
*1 large shallot, thinly sliced
*7 tbls. butter, divided
*1 1/2 tsp. flour
*14 1/2-oz. can French Onion beef broth, such as College Inn
*2 cups low-sodium, fat-free chicken stock
*1/4 cup dry white wine
*2 tablespoons dry sherry
*1 bay leaf
*Salt and freshly grated black pepper to taste
*1 tbls. fresh chives, minced
*12 slices French bread, thinly sliced
*3/4 cup Swiss cheese, shredded
*3/4 cup Monterey Jack cheese, shredded
1Saute onions and shallots in 3 tablespoons butter in a saucepan over low heat, stirring often, until onions have softened and caramelized, turning a golden brown. Stir in flour and combine. Add beef broth, chicken stock, white wine, sherry and bay leaf. Season with salt and pepper. Simmer for 20 minutes, stirring occasionally. Remove bay leaf.
2Melt remaining 4 tablespoons butter in a small saucepan. Mix in chives, salt and pepper, stirring well to mix. Brush on top of bread slices. Place bread slices on a non-stick baking sheet and bake at 350 degrees until toasted a golden brown.
3Mix cheeses together. Ladle soup into ovenproof bowls. Top each bowl with 2 slices of toasted bread and cover with cheeses. Place under broiler just until cheese melts, 2-4 minutes.