Flipped French Onion Soup

Flipped French Onion Soup

Mom's Flip2Tasty thought: this is a full meal in one bowl. She cut extra sodium, used richer beef stock, swapped in English muffin croutons, and kept real Swiss and Parmesan in controlled amounts.

Ingredients

• 6 large yellow onions, thinly sliced
• 3 Tbsp butter
• 1 tsp sugar
• 1 Tbsp flour
• 1 cup white wine
• 4 cups beef stock
• 3 English muffins, halved and toasted
• 6 Tbsp grated Parmesan
• 18 ultra-thin Swiss cheese slices

Instructions

1. Slowly cook onions with butter and sugar until deeply caramelized.
2. Add flour and cook 2 to 3 minutes, then add wine and cook 2 to 3 minutes more.
3. Add beef stock and gently simmer partially covered for 1 hour.
4. Ladle into oven-safe bowls, top with toasted English muffin, Swiss, and Parmesan.
5. Bake at 325F for 25 minutes, then briefly brown the tops at 400F.