Alton Brown's French Onion Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 196.4
- Total Fat: 5.1 g
- Cholesterol: 12.9 mg
- Sodium: 1,417.6 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 5.2 g
- Protein: 4.7 g
View full nutritional breakdown of Alton Brown's French Onion Soup calories by ingredient
Introduction
Alton Brown's French Onion Soup. I had a craving, and since I am back to counting calories, I figured I should calculate it before I ate it. Alton Brown's French Onion Soup. I had a craving, and since I am back to counting calories, I figured I should calculate it before I ate it.Number of Servings: 8
Ingredients
-
5 lbs sweet onions, diced or frenched
3 tbsp unsalted butter
3 tsp kosher salt
2 cups dry white wine
3 cups beef broth
2 cups chicken broth
2 sprigs thyme
2 sprigs parsley
2 bay leaves
Directions
Makes 8 servings
I used a food processor with the thin slicing blade to chop my onions. Took 5 minutes. Melt butter in large soup pot and add onions in 3 layers, alternating with 1 tsp salt for each layer. Sweat the onions on low heat for 15-20 minutes without stirring until translucent. Do not let sizzle or brown. Continue cooking for another 45 minutes to an hour until onions are reduced to about 2 cups and dark mahogany. Stir occasionally during the last 45 minutes to an hour.
Add just enough wine to cover the onions, turn heat to high and cook 5-10 minutes until wine is reduced to syrupy consistency. Add broths and herbs. Reduce heat and simmer 15-20 minutes.
Broil bread rounds in oven until golden, pour soup into crocks and put round toast side down on soup and lay cheese on top.*
Broil with bread rounds and cheesy for 2 minutes in over safe crocks.
*This recipe is calculated without the cheese and bread. I weigh my bread prior to eating and change cheeses often enough that I don't want to screw up the calculations. Today I used Havarti.
Number of Servings: 8
Recipe submitted by SparkPeople user MEQA312.
I used a food processor with the thin slicing blade to chop my onions. Took 5 minutes. Melt butter in large soup pot and add onions in 3 layers, alternating with 1 tsp salt for each layer. Sweat the onions on low heat for 15-20 minutes without stirring until translucent. Do not let sizzle or brown. Continue cooking for another 45 minutes to an hour until onions are reduced to about 2 cups and dark mahogany. Stir occasionally during the last 45 minutes to an hour.
Add just enough wine to cover the onions, turn heat to high and cook 5-10 minutes until wine is reduced to syrupy consistency. Add broths and herbs. Reduce heat and simmer 15-20 minutes.
Broil bread rounds in oven until golden, pour soup into crocks and put round toast side down on soup and lay cheese on top.*
Broil with bread rounds and cheesy for 2 minutes in over safe crocks.
*This recipe is calculated without the cheese and bread. I weigh my bread prior to eating and change cheeses often enough that I don't want to screw up the calculations. Today I used Havarti.
Number of Servings: 8
Recipe submitted by SparkPeople user MEQA312.