French Onion Soup
9
Servings
Servings
20m PT20M
Prep Time
Prep Time
40m PT40M
Cook Time
Cook Time
1h
Ready In
Ready In
Recipe: #3378
December 06, 2011
"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."
Original recipe yields 9 servings
Ingredients
Nutritional
- 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
Step 1
Note: For maximum flavor, this soup is better if you immediately cool and then reheat just before serving.
Step 2
In a large skillet, saute onions in butter until brown. Set aside.
Step 3
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!
Step 4
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.
Step 5
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.
Tips & Variations
No special items needed.
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