Classic French Onion Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 lbs. sweet white or yellow onions (Vidalia or Walla Walla onions are fantastic here), halved and sliced1 tbsp extra virgin olive oil2 tbsp Smart Balance Light Buttery Spread1/2 cup dry white wine4-5 sprigs fresh thyme1 bay leaf1/2 tsp coarse sea salt4 cups no salt added chicken broth (if you use a store bought chicken broth you will need to adjust the amount of salt you add to the soup)
Preheat the oven to 400 F.
Peel and slice the onions in half lengthwise, then slice each half into 1/4" slices. Place into a deep dutch oven style cooker. Toss with the olive oil, buttery spread, 1/4 cup of the white wine, thyme, bay leaf, and coarse sea salt. Cover and bake for 1 hour.
Stir the mixture then put back into the oven with the pot lid just slightly ajar. Cook for 1 more hour.
Remove the pot from the oven and place on the stove over medium heat. The onions should be browned and melting with nice gooey carmelized bits at the bottom of the pan. Add in the remaining 1/4 cup of wine and stir well, scraping up all of the bits stuck in the pan. Add the chicken broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove the cooked thyme sprigs and bay leaf before serving. Makes 4 servings of about 1 1/2 cups each.
Peel and slice the onions in half lengthwise, then slice each half into 1/4" slices. Place into a deep dutch oven style cooker. Toss with the olive oil, buttery spread, 1/4 cup of the white wine, thyme, bay leaf, and coarse sea salt. Cover and bake for 1 hour.
Stir the mixture then put back into the oven with the pot lid just slightly ajar. Cook for 1 more hour.
Remove the pot from the oven and place on the stove over medium heat. The onions should be browned and melting with nice gooey carmelized bits at the bottom of the pan. Add in the remaining 1/4 cup of wine and stir well, scraping up all of the bits stuck in the pan. Add the chicken broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove the cooked thyme sprigs and bay leaf before serving. Makes 4 servings of about 1 1/2 cups each.
Nutritional Info Amount Per Serving
- Calories: 218.7
- Total Fat: 6.6 g
- Cholesterol: 0.0 mg
- Sodium: 164.3 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 6.3 g
- Protein: 7.0 g
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