French Onion Soup
Classic French Onion Soup full of caramelized onions and topped with french bread and Gruyère cheese.
Serves 4 (as a meal) to 8 (as a starter/side)
Serves 4 (as a meal) to 8 (as a starter/side)
Ingredients
- ¼ cup vegetable oil
- 1 ½ lbs yellow onion , sliced (about 2 large onions)
- 2 bay leaves
- ½ teaspoon dried thyme
- 1 bottle red wine
- 64 oz beef broth
- 1 loaf french bread (preferably stale), cut into large chunks
- 12 oz Gruyère or Swiss cheese , grated
Instructions
- In a large soup pot, heat oil and add onions. Cook over medium heat, stirring often, until golden brown (about 15 minutes). Add bay leaves, thyme and wine, cover and cook for 15 more minutes. Add beef broth, stir and cook uncovered for 30 minutes.
- Place ovenproof bowls on a baking sheet covered with foil. Add a handful of bread chunks into each bowl, cover with soup and evenly divide the cheese among the tops. Broil until the cheese is melted and slightly golden brown, about 5 minutes.
Notes
Per serving as a starter/side (⅛ of recipe): 444 calories, 33g total fat, 9g saturated fat, 1480mg sodium, 34g total carbs, 3g fiber, 6g sugar, 21g protein
Adapted from Francois Sully, La Cuisine