Classic French Onion Soup
Classic French Onion Soup might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains around 18g of protein, 24g of fat, and a total of 416 calories. For $2.94 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. If you have fresh thyme, yellow onions, sherry, and a few other ingredients on hand, you can make it. 19 people were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe is typical of Mediterranean cuisine. Winter will be even more special with this recipe. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 39%. This score is rather bad. If you like this recipe, you might also like recipes such as Classic French Onion Soup, Classic French Onion Soup, and Classic French Onion Soup.
Servings: 4
Ingredients:
¼ cup salted butter
4-6 yellow onions, finely sliced
¼ Tsp. flour
½ cup sherry
5 cups beef broth
3 sprigs fresh thyme
3 sprigs fresh parsley
1 bay leaf
salt and pepper to taste
4 slices of a crusty French baguette
1 cup gruyere cheese, shredded
Equipment:
oven
dutch oven
pot
frying pan
baking sheet
ramekin
ladle
Cooking instruction summary:
Preheat oven to 400 In a large Dutch oven, melt butter over medium heat. Add onions to the pot and sprinkle with flour. Reduce heat to medium low and cook for 45 minutes stirring occasionally. If the onions are cooking too quickly, reduce heat. When the onions are tender and golden in colour, de-glaze the pan with sherry. Pour beef broth into the pot and bring to a boil over medium heat. Add herbs, salt and pepper to taste. Reduce heat and simmer for 15 minutes. Spray a cookie sheet with cooking spray. Butter slices of French bread and bake in the oven for 5-10 minutes until very dry. Set aside. Remove herb stalks and bay leaf. Ladle soup portions into four oven safe ramekins. Top with crusty French bread and sprinkle with cheese. Place ramekins on a cookie sheet and bake uncovered at 400 for 5-10 minutes until cheese is bubbling. Broil for one minute more to brown the top. Serve warm. Serves 4
Step by step:
1. Preheat oven to 400
2. In a large Dutch oven, melt butter over medium heat.
3. Add onions to the pot and sprinkle with flour. Reduce heat to medium low and cook for 45 minutes stirring occasionally. If the onions are cooking too quickly, reduce heat.
4. When the onions are tender and golden in colour, de-glaze the pan with sherry.
5. Pour beef broth into the pot and bring to a boil over medium heat.
6. Add herbs, salt and pepper to taste.
7. Reduce heat and simmer for 15 minutes.
8. Spray a cookie sheet with cooking spray. Butter slices of French bread and bake in the oven for 5-10 minutes until very dry. Set aside.
9. Remove herb stalks and bay leaf.
10. Ladle soup portions into four oven safe ramekins. Top with crusty French bread and sprinkle with cheese.
11. Place ramekins on a cookie sheet and bake uncovered at 400 for 5-10 minutes until cheese is bubbling. Broil for one minute more to brown the top.
12. Serve warm.
13. Serves 4
Nutrition Information:
covered percent of daily need
