French Onion Soup

French Onion Soup is a Mediterranean recipe that serves 6. One portion of this dish contains approximately 32g of protein, 32g of fat, and a total of 622 calories. For $4.84 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. It works well as a soup. Head to the store and pick up french baguette, fresh thyme, yellow onions, and a few other things to make it today. 125 people found this recipe to be flavorful and satisfying. It is brought to you by Simply Scratch. From preparation to the plate, this recipe takes about 2 hours and 20 minutes. It will be a hit at your Winter event. Taking all factors into account, this recipe earns a spoonacular score of 81%, which is spectacular. Le Cafe Ile St. Louis Onion Soup Gratinee – this is a new take on the classic French Onion Soup, French Onion Soup Topped French Bread Pizzas and Salad with Dijon Vinaigrette, and Crockpot French Onion Soup with Cheesy French Toast are very similar to this recipe.

Servings: 6

Preparation duration: 5 minutes

Cooking duration: 135 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Place oven-safe bowl or crocks on a rimmed baking sheet.Over medium heat, melt the butter in a heavy bottom pot. Add in the onions, garlic, thyme, bay leaves and a pinch of salt and pepper. Cover and cook for 30 minutes, stirring halfway through.Uncover and continue to cook, stirring occasionally for an additional hour. Increase the heat under the pot to medium-high until the onions are a deep golden brown, about 15 minutes. Pour in the wine and reduce by half.Then pour in the beef and chicken broth and bring to a simmer. Once bubbly, reduce the heat to low and simmer, uncovered for 30 minutes. Taste and season with kosher salt and black pepper. (for me it was 1-1/2 teaspoons of kosher salt and 1/4 teaspoon black pepper)Ladle about a half cup of the soup into the crocks. Place one slice of french bread onto soup, top with a little cheese and then ladle in more soup. Float another slice of bread on top and divide the remaining cheese over top. note: the two slices of bread is totally optional, we love it but you can of course do the one slice.Preheat your broiler, once hot- slide the pan holding the soups underneath. Broil until the cheese has melted and is slightly golden brown.Top with snipped fresh chives and serve immediately.

 

Step by step:

1. Place oven-safe bowl or crocks on a rimmed baking sheet.Over medium heat, melt the butter in a heavy bottom pot.

2. Add in the onions, garlic, thyme, bay leaves and a pinch of salt and pepper. Cover and cook for 30 minutes, stirring halfway through.Uncover and continue to cook, stirring occasionally for an additional hour. Increase the heat under the pot to medium-high until the onions are a deep golden brown, about 15 minutes.

3. Pour in the wine and reduce by half.Then pour in the beef and chicken broth and bring to a simmer. Once bubbly, reduce the heat to low and simmer, uncovered for 30 minutes. Taste and season with kosher salt and black pepper. (for me it was 1-1/2 teaspoons of kosher salt and 1/4 teaspoon black pepper)Ladle about a half cup of the soup into the crocks.

4. Place one slice of french bread onto soup, top with a little cheese and then ladle in more soup. Float another slice of bread on top and divide the remaining cheese over top. note: the two slices of bread is totally optional, we love it but you can of course do the one slice.Preheat your broiler, once hot- slide the pan holding the soups underneath. Broil until the cheese has melted and is slightly golden brown.Top with snipped fresh chives and serve immediately.

Nutrition Information:

covered percent of daily need

 

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