French Onion Soup
User Reviews
5
8 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
1 hr 35 mins
-
Total Time
2 hrs
-
Servings
6 servings
-
Calories
327 kcal
-
Course
Main Course
-
Cuisine
French
French Onion Soup
Report
This French onion soup tastes just like the classic, with plenty of onions and leeks in a rich homemade broth. Here's how to make it.
Share:
Ingredients
- 2 large onion quartered and thinly sliced, yellow
- 2 red onions quartered and thinly sliced
- 4 leek root ends and dark-green tops lopped off, leeks sliced 1/4-inch thin, and washed
- 1 tablespoon (1/2 oz) butter unsalted
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour unbleached
- 8 cups vegetable stock or chicken stock
- 1 tablespoon Worcestershire sauce [Editor's Note: or a splash of fortified wine]
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1 baguette day-old
- 1/2 cup Parmigiano-Reggiano cheese grated
- 1/2 cup gruyere cheese plus more as needed, grated; or substitute Comté, Emmentaler, mozzarella, young Manchego, or another melting cheese
Instructions
- In a large soup pot over medium-high heat, sauté the yellow and red onions and the leeks in the butter and olive oil stirring occasionally to keep the onions from sticking to the bottom of the pot and scorching, until they've begun to soften slightly and shrink in volume, 5 to 10 minutes.
- Reduce the heat to medium or medium-low and continue to cook the onions for about an hour, until they're caramel in color and seem practically melted. Keep a careful eye on them, as you don't want the onions to burn. If it looks like they're heading in that direction, lower the flame even more, or splash a little bit of water over them to buy you some cooking time.
- Sprinkle the properly caramelized onions with the flour, stirring constantly so the flour doesn't clump. Sauté for another 5 minutes to cook off the floury taste.
- Pour the stock over the onions and bring to a boil over high heat. Reduce the heat and simmer for 30 minutes. Stir in the Worcestershire sauce, salt, and pepper. Taste and adjust the seasonings accordingly.
- Preheat your oven to 350°F (175°C). Thickly slice the baguette, brush both sides with olive oil, scatter them on a baking sheet, and bake until the bread dries out and the edges are golden brown. Preheat the broiler.
- Just before you're ready to serve the soup, whisk in the Parmigiano-Reggiano. It's important to whisk in the cheese at the last minute or it will sink to the bottom of the pot and burn. Ladle the warm soup into heatproof bowls or crocks and float a slice of the baked bread in each bowl. Sprinkle some Gruyère over each slice of bread and slide the crocks under the broiler until the cheese bubbles and browns.
Nutrition Information
Show Details
Serving
1portion
Calories
327kcal
(16%)
Carbohydrates
44g
(15%)
Protein
12g
(24%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
23mg
(8%)
Sodium
2110mg
(88%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 327kcal | 16% |
| Carbohydrates | 44g | 15% |
| Protein | 12g | 24% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 23mg | 8% |
| Sodium | 2110mg | 88% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
Other Recipes
You'll Also Love
