French Onion Soup
User Reviews
4.9
24 reviews
Excellent
-
Cook Time
1 hr
-
Total Time
1 hr
-
Servings
8
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Calories
466 kcal
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Course
Main Course, Soup
French Onion Soup
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Mouthwatering French Onion Soup recipe makes a comforting, classic bowl of soup with caramelized onions in rich soup and crusty bread with melty, delicious cheese! A rustic yet elegant favorite for entertaining! Includes stovetop and slow cooker methods!
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Ingredients
- 6 medium onion thinly sliced, sweet onion such as Vidalia
- 4 tablespoons butter
- 1/2 /2 teaspoon kosher salt
- 2 tablespoons olive oil
- 1 clove garlic minced
- 8 cups beef stock or broth (64-ounces)
- 1/2 /2 cup chicken stock or broth
- 8 lices French bread toasted
- 2 cups gruyere cheese grated
- 1/2 /2 cup Parmesan Cheese grated
Instructions
French Onion Soup Recipe (Stovetop)
- Add onions, butter and salt to large Dutch oven with olive oil set on low heat until the onions are browned and caramelized, about 1 hour. Add garlic and heat thoroughly, about one minute. Pour in beef stock and chicken stock. Stir, cover and allow to simmer over low heat for 30 minutes.
- When ready to serve, ladle soup into oven proof bowls and top with bread and cheeses. Place on lined baking sheet and under the broiler in the oven until the cheeses have melted and browned lightly, about 8 minutes.
Slow Cooker French Onion Soup Recipe:
- Add onions, butter and salt to slow cooker. Cook on low setting for 10 hours.
- Add garlic, beef stock, and chicken stock. Stir well to combine and cook on low setting for 8 hours.
- When ready to serve, ladle soup into oven proof bowls and top with bread and cheeses. Place on lined baking sheet and under the broiler in the oven until the cheeses have melted and browned lightly, about 8 minutes.
Equipments used:
Notes
- To make ahead: Cook French Onion Soup as directed and ladle it into oven-proof bowls. Allow soup to cool and cover the bowls and place them into the refrigerator for up to 3 days. When ready to serve, preheat the oven, remove the soup from the refrigerator, and place it into the oven to reheat the soups for 15 minutes. Remove from the oven and top with bread and grated cheeses. Return to the oven and bake as directed.
- To freeze: Make the soup without adding the bread and cheese. Allow soup to cool, then transfer to a freezer-safe container and freeze for up to 3 months. To serve, thaw in the refrigerator overnight and then proceed with the recipe as written. If you freeze the soup in individual portions, you can thaw and reheat only what you need.
Nutrition Information
Show Details
Calories
466kcal
(23%)
Carbohydrates
47g
(16%)
Protein
25g
(50%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Cholesterol
56mg
(19%)
Sodium
1234mg
(51%)
Potassium
694mg
(20%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
535IU
(11%)
Vitamin C
6.4mg
(7%)
Calcium
476mg
(48%)
Iron
3.3mg
(18%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Calories | 466kcal | 23% |
| Carbohydrates | 47g | 16% |
| Protein | 25g | 50% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 56mg | 19% |
| Sodium | 1234mg | 51% |
| Potassium | 694mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 535IU | 11% |
| Vitamin C | 6.4mg | 7% |
| Calcium | 476mg | 48% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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