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French Onion Soup V

French Onion Soup V

MARIAN CRONSHAW

MARIAN CRONSHAW

Very easy and oh, so good. This recipe is submitted from Quebec, Canada.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 476 kcal
  • 24%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 56.1g
  • 18%
  • Protein:
  • 21.8 g
  • 44%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 1224 mg
  • 49%

Based on a 2,000 calorie diet

Directions

  1. In a large pot over medium heat, saute the onions in the butter or margarine for 10 minutes, or until onions are tender. Stir in the flour, ground black pepper and the sugar to form a pasty mixture.
  2. Now add the beef broth, water, parsley and thyme and simmer for 10 minutes, Then add the wine and simmer for 10 more minutes.
  3. Preheat oven to broil.
  4. Fill individual oven safe bowls 3/4 full with the soup. Place a slice of bread on top of the soup and cover with the cheese. Place bowls in the oven.
  5. Broil in the oven until the cheese is melted and bubbly
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Reviews

Michelle
148

Michelle

7/11/2006

This is a good recipe, I used vidalia onions which made it pretty sweet--that is even after leaving out the sugar. I did CARMELIZE my onions, though, as I feel this is what a true FRENCH onion soup should be. Carmelizing actually causes a chemical change to many vegetables in that it changes a complex carbohydrate to a simple carbohydrat--therefore, sweetness! Carmelizing also makes things taste richer. Therefore I spent over 30 minutes frying my onions instead of the recipe's 10 minutes. There is no hard definite time in carmelizing as it depends on your cookware--I use a 9" cast-iron dutch oven because again the cast-iron provides depth to your food. I would also recommend using butter if you possibly can because margarine and oleo are oil whipped with water, so it will change your outcome and your amounts should probably be adjusted if using those. Butter has a personality of its own and when it is cooked and part of the carmelizing process it adds a whole different dimension of flavor and richness that provides a heady sumptuousness about it that oil just can't match. If using very sweet onions like I did, I would suggest not adding the sugar and using a wine that was dry and not sweet also a more bland or aged cheese or a cheese like swiss to counter the sweetness of the onions. Enjoy it like I did and Happy eating!!

Jodi
86

Jodi

12/8/2003

I've made this a couple of times and it's great. I love the thyme and parsley. A few changes I've made ... I use 48 oz beef broth, I don't water it down at all. I sprinkle the sugar on onion slices right away and I cook the onions for 45 until dark and caramelized. I use Port wine, not white. No restaurant version can compare to this recipe.

VORCHA
53

VORCHA

9/25/2006

So fantastic and delicous! I slow cooked the onions for nearly an hour, it really builds the flavor. I substituted one red onion for a yellow, because reds give this soup an excellent complex flavor. Slipped a few tablespoons of sherry in when adding the beef broth and didn't dilute the broth with water. This has to be the best onion soup I have tried, and I have had many over the years.

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