French Onion Soup VIII

French Onion Soup VIII

51

"Try substituting vermouth for the white wine!"

Ingredients

1 h 15 m {{adjustedServings}} servings 253 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 26.9g
  • 9%
  • Protein:
  • 10.8 g
  • 22%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 646 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

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  1. In a large saucepan over low heat, melt butter with olive oil. Cook onions in mixture, stirring occasionally, for 30 minutes, until very soft, translucent and brown on the edges.
  2. Sprinkle the flour over the onions and stir to combine. Pour in beef broth, wine and water with bay leaves. Bring to a boil, then reduce heat and simmer, uncovered, 20 to 30 minutes.
  3. Preheat oven broiler.
  4. Toast the bread slices. Ladle the soup into 6 ovenproof bowls and place the bowls on a baking sheet. Place a toasted slice of bread over each bowl and top with Swiss cheese.
  5. Place bowls under broiler until cheese is melted.
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Reviews

51
  1. 67 Ratings

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Really good. Onions caramelized in 30 mins. I substituted red wine and added thyme as suggested by another reviewer. The soup was really wonderful and my husband asked me to make it again. I o...

Made a few minor changes: Used vegetable broth rather than beef. Added a sprig of fresh thyme along with the bay leaves. Finished the soup with a traditional splash of brandy. I agreed with ...

Really good the only thing I would change is adding garlic and using a combination of cheeses - I use parmesan, provolone and swiss.