Caramelized Onion Soup Au Gratin
Created by GibsonGirl on October 25, 2011
- Servings: 6
- Prep Time: 10m
- Cook Time: 1h
- Recipe #1332
Ingredients
- 3 large yellow onions, sliced thin
- 1/4 pound unsalted butter (1 stick)
- 2 tablespoons oil (olive oil)
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- Beef consomme (4 cans)
- 1/4 cup red wine (I use a Cabernet)
- 1/4 cup balsamic vinegar
- 1 teaspoon dried thyme leaves
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon celery seed
- 6 bread slices (toasted French bread cut to fit into soup bowls)
- 6 Swiss cheese slices (may use provolone)
- 1/4 cup grated Parmesan cheese
How to Make
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Step 1: Cut onions in half and slice thinly.
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Step 2: In a 4 quart dutch oven (or stock pot)melt butter with olive oil. Add sliced onions and sprinkle with the sugar, salt and pepper.
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Step 3: Cook over medium low heat until caramelized and golden. This will take about 30 minutes.
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Step 4: Add beef consomme, red wine, balsamic vinegar, cayenne pepper,thyme leaves and celery seed.
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Step 5: Slow simmer for 30 minutes.
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Step 6: Ladle into buttered oven proof soup bowls.Place bowls on a baking sheet.
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Step 7: Top with toasted French bread, Swiss cheese and sprinkle with Parmesan cheese.
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Step 8: Bake 5 minutes at 425 degrees. Broil 1 minute or until cheese is golden. Watch carefully as this can burn quickly.
Nutritional Facts
- Serving Size: 1 (468.2 g)
- Calories 639
- Total Fat - 42.1 g
- Saturated Fat - 24.1 g
- Cholesterol - 106.4 mg
- Sodium - 2804.3 mg
- Total Carbohydrate - 25.6 g
- Dietary Fiber - 2 g
- Sugars - 8.2 g
- Protein - 40 g
- Calcium - 1123.5 mg
- Iron - 2.1 mg
- Vitamin C - 7.2 mg
- Thiamin - 0.2 mg