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French Onion Soup

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INGREDIENTS

  • 1/2 cup olive oil
  • 5 large Spanish onions, thinly sliced
  • 2/3 cup dry vermouth or other dry wine
  • 2 cups low sodium beef broth
  • 1 tsp. fresh thyme leaves
 

DIRECTIONS

  • 1

    Heat olive oil in heavy-bottom pot over low-medium heat; add onions. Cook, stirring occasionally, until they reach a dark golden brown color; may take up to 1 hour.

  • 2

    If onions begin to stick to the bottom of the pan, pour 1 tablespoon dry vermouth into the pan to loosen. The rest of the vermouth can be added in the last 5 minutes of the caramelization process. Once onions are cooked, add beef broth and herbs and bring to a boil; simmer 25-30 minutes. At this point the soup can be held in the refrigerator up to 48 hours or frozen for up to 1 month.

  • 3

    Turn on the broiler. Pour soup into ovenproof bowls. Top with sliced bread and cheese. Place under broiler 2-3 minutes, or until cheese bubbles and browns.

French Onion Soup
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SUMMARY

  • Prep Time: 20 minutes
  • Cook Time: 90 minutes
  • Yield: Serves: 4

HELPFUL HINTS

  • *Depending on diametere of bread and bowls.
  • If you do not have ovenproof bowls, you can place bread on a non-stick cookie sheet and top with cheese. Place in a 350°F oven for about 5 minutes or until cheese melts. Using a spatula, transfer to top each individual bowl of soup.
 

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See Nutrition Facts

Serves: 4

Amount Per Serving

Calories 545

Total Fat 39.1g

Saturated Fat 10.9g

Trans Fat 24.8g

Polyunsaturated Fat 3.0g

Cholesterol 30mg

Sodium 488mg

Carbohydrates 26g

Protein 16g

Dietary Fiber 1g

Vitamin A 2%

Vitamin C 1%

Calcium 284%

Iron 3%