French Onion Soup

French Onion Soup

Prep Time

 

Cook Time

 

Serves

 
French Onion Soup

Recipe Courtesy of Cooking.com.

The only real preparation for onion soup is slicing the onions. Otherwise, what’s needed is plenty of time for the onions to cook slowly enough to soften and turn golden without browning. However you don’t need to watch it much. Onions are so sweet and delicate, that you can use water or chicken stock rather than vegetable stock (which is often sweet and dominating) for the cooking liquid.

Nutrition Facts per Serving:

Calories: 431 Fat, Total: 15g Carbohydrates, Total: 56g
Cholesterol: 30mg Sodium: 383mg Protein: 12g
Fiber: 7g % Cal. from Fat: 31% % Cal. from Carbs: 52%

Product Recommendation


Iron Chef 7-qt. Porcelain Nonstick Covered Casserole

Product Recommendation


Anolon 13.75-in. Gadgets Nylon Ladle

Ingredients

  • 2 tablespoons (1/4 stick) butter
  • 10 cups thinly sliced onions (from about 5 large)
  • 1 cup dry white wine
  • 10 cups chicken broth or water
  • Three 3-inch pieces baguette, halved diagonally

Preparation

  • 1 Melt butter in a heavy chef's casserole or a large pot over medium-low heat. Stir in onions. Cover and cook until onions are very tender but not brown, stirring occasionally, about 1 hour. Add wine. Cover and cook until liquid has evaporated and onions are pale golden, stirring occasionally, about 30 minutes. Add broth or water. Bring to boil over medium-high heat. Reduce heat to medium and simmer until flavors blend, about 15 minutes. Season soup to taste with salt and pepper.
  • 2 DO-AHEAD TIP: Soup can be made 1 day ahead. Cool. Cover and refrigerate. Rewarm before continuing.
  • 3 Preheat broiler. Ladle soup into 6 flame-proof bowls. Top each with 1 baguette piece. Sprinkle with cheese. Broil until cheese melts and bubbles, about 1 minute. Sprinkle with freshly ground black pepper.
  • 4 ALTERNATIVE: Arrange bread on a baking sheet. Sprinkle cheese evenly over bread pieces. Broil until cheese melts. Top soup with toasted cheese bread and serve.

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