Classic French Onion Soup with Gruyere Cheese Toasts
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 303.9
- Total Fat: 12.0 g
- Cholesterol: 25.8 mg
- Sodium: 776.3 mg
- Total Carbs: 37.1 g
- Dietary Fiber: 3.7 g
- Protein: 14.4 g
View full nutritional breakdown of Classic French Onion Soup with Gruyere Cheese Toasts calories by ingredient
Introduction
It doesn't get much better than this: hot, salty beef broth; soft, golden onions; and bubbly gruyere cheese. This is a classic preparation with full fat cheese, but it seems to fit into my diet. We used extra large sweet Vidalia onions and a dry chardonnay that we like to drink. Pair with a light salad and a tangy vinegarette for a satisfying supper. It doesn't get much better than this: hot, salty beef broth; soft, golden onions; and bubbly gruyere cheese. This is a classic preparation with full fat cheese, but it seems to fit into my diet. We used extra large sweet Vidalia onions and a dry chardonnay that we like to drink. Pair with a light salad and a tangy vinegarette for a satisfying supper.Number of Servings: 6
Ingredients
-
Butter, salted, 2 tbsp (remove)
Bay Leaf, 1 tsp, crumbled (remove)
Thyme, fresh, 1 tsp (remove)
Onions, raw, 1.50 large (remove)
White Wine, 1 fl oz (remove)
Pacific Natural Foods Beef Broth, 1 cup, 4 serving (remove)
Gruyere Cheese, 3 oz (remove)
La Brea Bakery Harvest Grain Loaf petite (1/4 loaf = 1 serving), 6 serving (remove)
Directions
Heat butter until melted over medium heat.
Slice onions into half-moons and drop them into the hot butter. Add salt to your own taste, thyme, and bay leaf and cover. After 10 minutes of cooking covered, remove cover so that water can evaporate and onions can start to brown.
Once onions are a nice, rich golden brown color, deglaze the pan with white wine (substitute here conac) and add beef broth. Bring to a simmer and simmer gently until ready to serve. Remember to remove bay leaf before serving.
After adding broth, top slices of bread with shredded gruyere cheese and broil under a top-heated broiler for 5 minutes or until bread is toasted and cheese is bubbly and browned.
In nice large bowls or crocks, ladle soup and float a cheese toast on top. Bon Appetite.
Serves 4
Number of Servings: 6
Recipe submitted by SparkPeople user BRRRANDI78.
Slice onions into half-moons and drop them into the hot butter. Add salt to your own taste, thyme, and bay leaf and cover. After 10 minutes of cooking covered, remove cover so that water can evaporate and onions can start to brown.
Once onions are a nice, rich golden brown color, deglaze the pan with white wine (substitute here conac) and add beef broth. Bring to a simmer and simmer gently until ready to serve. Remember to remove bay leaf before serving.
After adding broth, top slices of bread with shredded gruyere cheese and broil under a top-heated broiler for 5 minutes or until bread is toasted and cheese is bubbly and browned.
In nice large bowls or crocks, ladle soup and float a cheese toast on top. Bon Appetite.
Serves 4
Number of Servings: 6
Recipe submitted by SparkPeople user BRRRANDI78.