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French Onion Soup- Jarlsberg

French Onion Soup- Jarlsberg is a soups recipe made with Butter Light, Pepper Ground Fresh, Jarlsberg Cheese Sliced, Flour, and Beef Broth. Scale it up or down for the number of people at the table.

Ingredients

• 1/4 cup
• 1/2 tsp
• 8 oz
• 1 tbsp
• 3 can
• 1 cup
• 1 cup

Method (preview)

1. 1

   In a large, heavy dutch oven melt the light butter slowly.

2. 2

   When melted, add the sliced onions, and fructose (normal table sugar may be used if desired.)

3. 3

   Cover, and cook - stirring often - until the onions are tender but colorless.

4. 4

   Take the top off the pan, turn the heat up to high - then cook the onions until the sugar caramalizes on them turning them a golden caramel color.

5. 5

   Stir in the flour and make a roux.

6. 6

   Blend well and cook over medium heat for three minutes until the starchy flavor of the flour is cooked out.

7. 7

   Carefully add the wine and pepper to the onions while stirring over high heat until the mixture comes to a boil and thickens.

8. 8

   Pour in the beef broth and bring to a boil.

9. 9

   When the soup begins to boil, cover, reduce heat - and simmer for twenty minutes so the flavors have time to blend.

10. 10

    Float slices of dried French bread in the bowls then add a 1/4 c of each of the grated cheeses, topping it all off with a slice of Jarlsberg cheese.

11. 11

    Let the slices overlap the sides of the bowl slightly the toasted cheese that runs over the side is a delicacy for most french onion soup lovers!

12. 12

    Place the crocks under your broiler and watch carefully as the cheese on top melts, bubbles and begins to turn a rich dark brown on top of the bubbles.