French Onion Soup
1 tablespoon olive oil
5 medium yellow onions, julienned
2/3 stick butter
½ cup flour
1 tablespoon Tone’s® Salt
1 tablespoon Tone’s® Black Pepper
1 teaspoon Tone’s® Crushed Red Pepper
Fresh rosemary to taste, chopped
Fresh thyme to taste, chopped
Fresh sage to taste, chopped
8 cups beef stock
Baby Swiss cheese slices
•In a medium stock pot, heat oil on medium-high heat.
•Add onion and sauté until they begin to caramelize.
•Add butter and allow to melt with onions.
•Add flour and mix well to make a roux.
•Add chopped herbs and mix together.
•Add beef stock and bring mixture to a boil for about 3 minutes. Turn down heat to simmer and season with Tone’s® Salt, Black Pepper and Crushed Red Pepper.
•Top with Swiss cheese and serve with bread.
Baby Swiss Toast Points
Tone’s® Garlic Powder
1 Demi-Baguette, cut on a bias
Baby Swiss cheese slices, cut in half
•Preheat oven to 350⁰F.
•Take the baguette and cut on a bias to create toast points to your desired thickness. Place toast on tray.
•Spread olive oil over each piece to provide moisture.
•Sprinkle each piece with Tone’s® Garlic Powder.
•Place a small piece of Baby Swiss Cheese on each slice.
•Place in oven for 3-4 minutes, remove and serve with soup.
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