French Onion Soup

Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 318.7
- Total Fat: 15.4 g
- Cholesterol: 46.7 mg
- Sodium: 1,103.3 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 4.3 g
- Protein: 13.0 g
View full nutritional breakdown of French Onion Soup calories by ingredient
Introduction
Mmmmmmm..... Warm, comforting soup! Mmmmmmm..... Warm, comforting soup!Number of Servings: 6
Ingredients
-
1/4 cup unsalted butter
6 thyme sprigs
1 bay leaf
3 gloves of garlic, grated
5 pounds large sweet onions, vertically sliced (about 16 cups)
1/2 cup dry white wine
6 cups unsalted beef stock (such as Swanson)
2 tablespoons red wine vinegar
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
5 ounces Gruyère cheese, shredded (about 1 1/4 cups)
4 fl oz White Wine
3 clove Garlic
Directions
In a large heavy-bottomed stockpot, melt the butter over medium-high heat. Add the onions and saute until well browned and caramelized (but not burnt), about 30-40 minutes, stirring every few minutes. Add garlic and sauté for 1 minute.
Stir in the wine to deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of the pan.
Add the stock, bay leaf, and thyme. Bring to a simmer. Then reduce heat to medium-low and simmer for at least 10-15 minutes, partially-covered. Season to taste with salt and pepper. Discard the bay leaf and sprigs of thyme.
Preheat oven to 400 degrees F. While the soup is simmering, slice the baguette into 1-inch thick pieces and arrange them in single layer on baking sheet. Bake for 6-8 minutes, until the bread is toasted and golden around the edges. Remove and set aside.
Switch the oven to the broiler. When ready to serve the soup, place your oven-safe bowls or crocks on a thick baking sheet. Ladle the soup into each of them, then top with a baguette slice (optional) and your desired amount of cheese. Place on an oven rack about 6 inches from the heat and broil for 2-4 minutes until the cheese is melted and bubbly. Remove and serve immediately.
Serving Size: TBD
Number of Servings: 6
Recipe submitted by SparkPeople user LOOPEYAPPLETUSH.
Stir in the wine to deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of the pan.
Add the stock, bay leaf, and thyme. Bring to a simmer. Then reduce heat to medium-low and simmer for at least 10-15 minutes, partially-covered. Season to taste with salt and pepper. Discard the bay leaf and sprigs of thyme.
Preheat oven to 400 degrees F. While the soup is simmering, slice the baguette into 1-inch thick pieces and arrange them in single layer on baking sheet. Bake for 6-8 minutes, until the bread is toasted and golden around the edges. Remove and set aside.
Switch the oven to the broiler. When ready to serve the soup, place your oven-safe bowls or crocks on a thick baking sheet. Ladle the soup into each of them, then top with a baguette slice (optional) and your desired amount of cheese. Place on an oven rack about 6 inches from the heat and broil for 2-4 minutes until the cheese is melted and bubbly. Remove and serve immediately.
Serving Size: TBD
Number of Servings: 6
Recipe submitted by SparkPeople user LOOPEYAPPLETUSH.