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French Onion Soup

Savory French Onion Soup: Comfort in Every Bowl

Indulge in the rich flavors of French Onion Soup, a classic comfort food that warms the soul.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 bowls
Course: Soups
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 4 large yellow onions thinly sliced
  • 4 tablespoons unsalted butter for richness
  • 2 tablespoons olive oil for sautéing
  • 1 teaspoon salt to taste
  • 1 teaspoon sugar to aid caramelization
  • 6 cups beef broth or vegetable broth for vegetarian option
  • 1 cup dry white wine to balance flavors
  • 1 sprig fresh thyme or use dried thyme
  • 1 leaf bay leaf to remove before serving
  • 1 to taste black pepper for seasoning
Topping
  • 1 baguette toasted sliced into 1-inch pieces
  • 1 cup Gruyère cheese grated, or Swiss cheese as substitute

Equipment

  • Large pot
  • Dutch oven
  • broiler

Method
 

Cooking Steps
  1. Thinly slice 4 large yellow onions and set aside.
  2. Melt 4 tablespoons of unsalted butter and 2 tablespoons of olive oil in a large pot over medium heat.
  3. Add sliced onions, salt, and sugar; cook over medium-low heat for about 40 minutes until golden brown.
  4. Pour in 6 cups of beef broth and 1 cup of dry white wine, add thyme and bay leaf, and bring to a boil.
  5. Reduce heat to low, simmer for 30 minutes, and season with black pepper to taste.
  6. Slice a baguette, toast until golden, and set aside for topping.
  7. Ladle soup into oven-safe bowls, place toasted baguette on top, and sprinkle with Gruyère cheese.
  8. Broil for 2-3 minutes until cheese is bubbly and golden.
  9. Serve warm and enjoy your French Onion Soup!

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 9gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 200IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

For the best flavor, use sweet yellow onions and stale baguette for topping.

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