Spray a 6-quart dutch oven with non-stick spray. Add oil and heat over med. Add onions and cook, stirring occasionally, for 10 min. Or until lightly browned. Stir in flour, then 2/3 cup broth. Bring to a boil. Add both beef and chicken broths, thyme, pepper, and salt. Return to boil. Reduce heat to low. Simmer, uncovered, for 30 minutes.Meanwhile, make the crouton crust: Preheat the broiler. Place bread slices on a baking sheet and broil until nicely browned on both sides. Remove the bread from baking sheet and set aside. Place 8 ovenproof soup bowls on the baking sheet Ladle the soup into the bowls and top each with a crouton. Sprinkle each crouton w/ cheese. Broil, 6-inches from heat for1-2 minutes or until cheese is melted and bubbly.
I absolutely love this soup. To make a richer tasting soup, replace the 2/3 of water w/ 2/3 of brandy.
This recipe has been added to the following public cookbooks:
Jim's,
billys notable cooking,
when you want the very best !
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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