Created by: Galley_Wench
Created on December 6, 2011
Categories: Comfort Food, Dinner, Lunch, Soups/Stews, Vegetables, Onions, French, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, Quick Meals, Christmas, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Sunday Dinner, Winter, Stove Top, Wine, Make it from scratch (more)
French Onion Soup
"This is classic French Onion soup with a twist. The wine/brown sugar reduction is what puts this dish "over the top", so don't skip. The recipe comes from the Orchard's restaurant in Sedona, Arizona. It's a big recipe but obviously can be cut down."
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Prep Time: 20mPT20M
Cook Time: 40mPT40M
Made it a few times now and we love it. Cheesy and lots of great flavor!.
- 3 pounds sweet onions (julienne cut, about 9 large)
- 1/4 cup butter
- 1/4 cup brown sugar
- 1/4 cup white wine
- 8 cups beef consomme
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 8 ounces sliced bread (8 slices sourdough)
- 8 ounces sliced Swiss cheese (8 slices)
- Worcestershire sauce (dash, to taste)
What You Will Need
No special items needed.
Note: For maximum flavor, this soup is better if you immediately cool and then reheat just before serving.
In a large skillet, saute onions in butter until brown. Set aside.
In a small saucepan over medium heat, combine the brown sugar and white wine. Stir constantly until mixture is reduced by about 80 percent. Watch carefully that it doesn't turn to caramel!
Add reduction to large pan with beef consomme. Bring to a boil and stir in the sauted onions, salt and pepper. Simmer for 30 minutes.
To serve, spoon 6 to 8 ounes of soup in an ovenproof bowl, place a slice of sourdough bread over the soup and sliced swiss cheese over the bread. Place under broiler until the cheese is melted. Serve immediately.
- Serving Size: 1 (331.2 g)
- Calories 165.9
- Total Fat - 5.9 g
- Saturated Fat - 3.6 g
- Cholesterol - 15.3 mg
- Sodium - 1093.6 mg
- Total Carbohydrate - 24 g
- Dietary Fiber - 1.9 g
- Sugars - 19.2 g
- Protein - 5.5 g
- Calcium - 37.8 mg
- Iron - 0.6 mg
- Vitamin C - 22.8 mg
- Thiamin - 0.1 mg