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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 105.6
  • Total Fat: 5.9 g
  • Cholesterol: 15.5 mg
  • Sodium: 479.6 mg
  • Total Carbs: 7.9 g
  • Dietary Fiber: 1.1 g
  • Protein: 4.4 g

View full nutritional breakdown of KC's Klassic French Onion Soup calories by ingredient
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KC's Klassic French Onion Soup

Submitted by: COPEKAT

Introduction

One of my son's favorites. Flavorful and easy to make. Carmelizing the onions is the key to rich flavor. My husband prefer's the traditional toppings while my son and I love the soup the way it is.

NOTE: If you have someone who doesn't like large pieces of onion, this is also good pureed.
One of my son's favorites. Flavorful and easy to make. Carmelizing the onions is the key to rich flavor. My husband prefer's the traditional toppings while my son and I love the soup the way it is.

NOTE: If you have someone who doesn't like large pieces of onion, this is also good pureed.

Number of Servings: 6

Ingredients

    3 medium onions, thinly sliced
    3 Tablespoons organic butter, unsalted
    1 lrg spring of fresh thyme or 1/2 tsp dried, crushed
    1/2 tsp garlic powder
    1 Tablespoon flour
    1/4 cup dry white wine
    5 cups Pacific Organic Beef Broth
    2 cups warm water
    salt & white pepper to taste

    Optional toppings (not included in calories)
    Croutons
    Parmesean or swiss cheese


Directions

Make 6 11/4 cup servings

Peel and slice onions very thin. Melt butter in a heavy bottom dutch oven over medium heat. Add onions and saute for 15-20 minutes, stirring occasionally. You want the onions to really cook down, become soft, dark brown and carmelized but not burn.

Add the garlic powder and cook for 1 minute. Add the flour and cook for two minutes, stirring so the flour coates the onions. Add the wine to deglaze the pan, cooking for 2-3 minutes, scrapping any brown bits from the bottom of the pan. Add the broth, water & thyme. Reduce heat to simmer and let cook for another 10 minutes. Add salt & pepper to taste. Remove thyme sprig before serving.

This is especially good made a day ahead.

Number of Servings: 6

Recipe submitted by SparkPeople user KCOPELAND0417.






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