Classic French Onion Soup
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Classic French Onion Soup calories by ingredient
Introduction
The inspiration for this comes from the book "Lunch in Paris" by Elizabeth Bard, altered just slightly to reduce the fat and sodium. I have never been a big fan of onion soup, but this is by far the best I have ever had. The dish takes a long time to prepare, but I can assure you that it is well worth it. The inspiration for this comes from the book "Lunch in Paris" by Elizabeth Bard, altered just slightly to reduce the fat and sodium. I have never been a big fan of onion soup, but this is by far the best I have ever had. The dish takes a long time to prepare, but I can assure you that it is well worth it.Number of Servings: 4
Ingredients
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3 lbs. sweet white or yellow onions (Vidalia or Walla Walla onions are fantastic here), halved and sliced
1 tbsp extra virgin olive oil
2 tbsp Smart Balance Light Buttery Spread
1/2 cup dry white wine
4-5 sprigs fresh thyme
1 bay leaf
1/2 tsp coarse sea salt
4 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)
Tips
I recommend serving this in an oven-safe soup crock. Top each crock with a few pieces of 1-2 day old baguette and a sprinkling of shredded gruyere cheese (not included in the nutritional breakdown), then place under the broiler for 1-2 minutes until cheese is browned and bubbly. Delicious!
Directions
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.
Member Ratings For This Recipe
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