French Onion Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 300.4
- Total Fat: 18.4 g
- Cholesterol: 35.0 mg
- Sodium: 416.8 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 2.1 g
- Protein: 16.0 g
View full nutritional breakdown of French Onion Soup calories by ingredient
Introduction
Easy french onion soup with rich full flavor from the caramelized onions and beef stock. Easy french onion soup with rich full flavor from the caramelized onions and beef stock.Number of Servings: 8
Ingredients
-
6 Cups Onion of you choice
2 quarts brown stock
4T cup Olive oil
1T Butter
1/4 cup Parsley, chopped fine
1 tablespoon Thyme, stripped and chopped
1 Bay Leaf
Salt, to taste
Fresh Ground Black Pepper, to taste
6 slices Bread Toasted (Of your choice I use white)
1/4 pound Gruyere Cheese, sliced 8 slices
Directions
Makes 8 1-cup servings
Heat a large 6-quart soup pot over high heat. Add the butter, olive oil and onions and cook until they begin to cook, stirring occasionally. When they begin to brown and caramelize, lower the heat to medium-high and stir frequently to avoid burning.
Once the onions are brown, add the stock, parsley, thyme and bay leaf and simmer for about 45 minutes. Season the soup with salt and pepper and remove the bay leaf. Reduce heat to low until you are ready to serve.
While the soup is simmering, toast the bread until golden brown cut the bread into medium chunks that will fit into your soup bowls or crocks,
When you are ready to serve, place some hot soup into the bowl or crock on a baking sheet. Placesome of toasted bread on the soup and top with sliced cheese, Quickly put the bowl under the broiler and melt and lightly brown the cheese.
Number of Servings: 8
Heat a large 6-quart soup pot over high heat. Add the butter, olive oil and onions and cook until they begin to cook, stirring occasionally. When they begin to brown and caramelize, lower the heat to medium-high and stir frequently to avoid burning.
Once the onions are brown, add the stock, parsley, thyme and bay leaf and simmer for about 45 minutes. Season the soup with salt and pepper and remove the bay leaf. Reduce heat to low until you are ready to serve.
While the soup is simmering, toast the bread until golden brown cut the bread into medium chunks that will fit into your soup bowls or crocks,
When you are ready to serve, place some hot soup into the bowl or crock on a baking sheet. Placesome of toasted bread on the soup and top with sliced cheese, Quickly put the bowl under the broiler and melt and lightly brown the cheese.
Number of Servings: 8