French Onion Soup
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5.0
33 reviews
Excellent
French Onion Soup
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Classic French Onion Soup is one of the most delicious soups in the world! Caramelised onions create a stock filled with an intense depth of flavour. Simmered with fresh herbs, optional white wine and finished off with garlic bread slices, topped with two types of melted cheese.
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Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 large yellow onions peeled, halved and thinly sliced
- 1 tablespoon garlic minced, or 4 cloves garlic, minced
- ¼ cup Flour, plain or all purpose
- ½ cup dry white wine or red wine
- 2 prigs fresh thyme roughly chopped
- 6 cups beef stock
- 1 teaspoon beef bouillon powder
- 2 whole bay leaves dried or fresh
- 1 pinch salt to taste
- 1 pinch pepper
- 1 batch cheesy garlic bread
Instructions
- In a large pot over medium-low heat, heat olive oil and melt butter. Add the onions and stir well to evenly coat with oil and butter. Cover and cook for 20 minutes, stirring every five minutes or so, until the onions have softened.
- Increase heat to medium-high and add ½ teaspoon of salt. Stir and continue cooking for a further 15 minutes or until onions are golden browned, soft and caramelized. (The bottom of the pan will also brown during the cooking process. This is where all of the flavour is).
- Stir in garlic and cook for one minute, then add in flour and cook for about 4 minutes to brown slightly. Add wine to deglaze the pan, and scrape up the browned bits stuck on the bottom of the pan. Add in the thyme and simmer wine for 2 minutes until reduced by half.
- Add beef stock, bouillon and bay leaf; bring to a boil. Reduce heat to low and gently simmer, partially covered with a lid, for 30-40 minutes.
- While the soup is simmering, prepare 1 loaf of cheesy garlic bread, or individually portioned garlic breads.
- To serve, taste test and season with a little extra salt and pepper, to taste. Ladle into bowls and top with 1 or 2 slices of cheesy toast.
Notes
- Wine is optional to deglaze the pan and add flavour to the soup. I recommend a dry white or red wine, such as a good quality Pinot Grigio/Gris, Sauv Blanc, Sémillon, Chardonnay, Merlot or Pinot Noir. Generally, if you can't drink it, don't cook with it.
- Replace wine with extra beef broth or stock to substitute.
Nutrition Information
Show Details
Calories
358kcal
(18%)
Carbohydrates
33g
(11%)
Protein
11g
(22%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
0.5g
Cholesterol
30mg
(10%)
Sodium
865mg
(36%)
Potassium
1.044mg
(0%)
Fiber
4g
(16%)
Sugar
12g
(24%)
Vitamin A
409IU
(8%)
Vitamin C
18mg
(20%)
Calcium
98mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4- 6 people
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 33g | 11% |
| Protein | 11g | 22% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 30mg | 10% |
| Sodium | 865mg | 36% |
| Potassium | 1.044mg | 0% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 409IU | 8% |
| Vitamin C | 18mg | 20% |
| Calcium | 98mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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