Traditional French Onion Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 372.3
- Total Fat: 20.9 g
- Cholesterol: 50.8 mg
- Sodium: 361.8 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 2.3 g
- Protein: 17.0 g
View full nutritional breakdown of Traditional French Onion Soup calories by ingredient
Introduction
This is a recipe which comes from France, and is a hearty filling soup and easy to make. For less calories omit the topping or replace with a few croutons. This is a recipe which comes from France, and is a hearty filling soup and easy to make. For less calories omit the topping or replace with a few croutons.Number of Servings: 8
Ingredients
Ingredients:
Butter, salted, 15 grams/1/2 oz
*Extra Light Olive Oil, 2 tbsp
Onions Raw Average, 675 gram(s) (= 4 large Onions) peeled, halved and finely sliced
Garlic, 3 cloves - Peeled and crushed
Granulated Sugar, 1 tsp
Thyme, ground, .5 tsp
Plain white flour (UK), 20 g (2 tblsp)
White Wine, 4 fl oz - preferably Dry White Wine
Knorr Beef Stock Cube, 48 gram(s) (= 4.5 cubes)
Water, tap, 2000 mL =2 Litres
Gruyere Cheese, 340 grams /12oz
Bread, french or vienna - 8 slices (2" x 2-1/2" x 1-3/4")
Directions
In a heavy saucepan (cast iron is best if you have one), heat the butter and oil gently. Add the onions and cook for 10 to 12 minutes until the soften and start to brown. Add the garlic, thyme and sugar and cook for a further 35 minutes or until the onions are caramelised. - stir frequently to prevent burning or sticking. Next sprinkle over the flour and stir until well blended, add wine gradually and then 2 litres of stock made from the stock cubes and water. Bring to the boil, skim off any foam that rises to the surface. Reduce the heat and simmer gently for a further 45 minutes. Stir in the brandy if using.
For the topping: Toast the sliced bread on each side and then rub each slice of bread with a clove of garlic. Pour soup into oven proof soup bowls (about 3/4 way up and place on a baking tray. Float a piece of the toast on top of each bowl of soup and top with the grated cheese evenly divided between each bowl. Pop under a medium grill until cheese melts and bubbles. Serve immediately.
Number of Servings: 8
Recipe submitted by SparkPeople user ANJOUROSE.
For the topping: Toast the sliced bread on each side and then rub each slice of bread with a clove of garlic. Pour soup into oven proof soup bowls (about 3/4 way up and place on a baking tray. Float a piece of the toast on top of each bowl of soup and top with the grated cheese evenly divided between each bowl. Pop under a medium grill until cheese melts and bubbles. Serve immediately.
Number of Servings: 8
Recipe submitted by SparkPeople user ANJOUROSE.