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French Onion Soup VIII

French Onion Soup VIII

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Kathleen Burton

Kathleen Burton

Try substituting vermouth for the white wine!

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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:
  • 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

Directions

  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

Sunny
26

Sunny

7/15/2006

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 only had whole wheat bread - which was a horrible substitute. I agree this really only serves 2 people. ( Also! Make sure you have bowls to put under the broiler before you make!)

Monzie
26

Monzie

4/3/2006

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 a previous reviewer that this does not really make six servings (unless you eat your soup from a custard cup). I filled two french onion soup crocks and had just enough left over for a small lunch-size serving. Also, it took over an hour for the onions to properly caramelize to a nutty brown color. At the thirty minute mark, the onions had no color at all. So give yourself a little extra time for this recipe. You won't be sorry.

Suzy
25

Suzy

5/16/2006

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

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