French Onion Soup
Caramelize some onions, add some beef broth, butter, herbs, and cheese--and voila, you'll have the best bowl of French onion soup you've ever eaten!
- 1/4 cup salted butter
- 4-6 yellow onions, finely sliced
- 1/4 tsp flour
- 1/2 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
- Preheat oven to 400F.
- 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 color, deglaze 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 to 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 400F for 5 to 10 minutes until cheese is bubbling. Broil for 1 minute more to brown the top.
- Serve warm.
Calories from Fat 206 (48%)
(37%)Total Fat 24g
(70%)Saturated Fat 14g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Total Carbohydrate 30g
(11%)Dietary Fiber 3g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.