French Onion Soup
"I don't remember where I got the original recipe but I think I have tweaked this enough that I can call it my own. Use Gruyere cheese if you can, or Swiss. Mozzarella or even Monterey Jack are good too but do take away from the authenticity of the dish. This tends to be on the salty side so you might want to use low sodium chicken stock."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (437.8 g)
- Calories 598.2
- Total Fat - 26.9 g
- Saturated Fat - 16.5 g
- Cholesterol - 91.3 mg
- Sodium - 1944.1 mg
- Total Carbohydrate - 49.3 g
- Dietary Fiber - 2.9 g
- Sugars - 6.4 g
- Protein - 38.1 g
- Calcium - 896.4 mg
- Iron - 3.7 mg
- Vitamin C - 8.9 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Melt butter in large sauté pan, add onions, and let sweat over low heat until translucent and limp, about 20 minutes.
Step 2
Add flour, pepper, garlic & sugar. Cook for 2-3 minutes over low heat, stirring often.
Step 3
Add herbs, stocks, and wine. Simmer for about 1 hour.
Step 4
This soup freezes well at this point. Just cool and pack in containers or ziploc bags. To use just dump into a sauce pan and heat over medium heat until thawed and simmering. Proceed with the next step.
Step 5
Toast the bread. Ladle soup into 4 ramekins. Place toast on top of soup. Distribute parmesan on top of toast. Top with cheese. Broil until cheese melts and begins to brown. Serve.
Tips
No special items needed.
2 Reviews
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