French Onion Soup
Rich flavorful soup made with onions, broth, baguettes and cheese.
Equipment
- cutting board
- kitchen knife
- cheese grater
- ladle
- sieve
Ingredients
- ½ cup butter - one stick
- 4 large yellow onions - halved root to tip and sliced thin
- 1 cup dry white wine - something you would actually drink
- 4 cups chicken broth
- 4 cups beef broth
- 2 clove garlic - minced
- 2 dash Worcestershire sauce
- 8 slice French bread or baguette - thickly sliced
- 5 ounce Gruyere cheese - grated
- 1 sprig fresh rosemary - for garnish
Instructions
- Preheat oven to 400℉
- Melt butter in a dutch oven over medium heat. Toss the onions in the melted butter and cook, covered, for 20 minutes. Place into the oven with the lid partially removed to brown the onions. Allow onions to cook for 1 hour, stirring occasionally to keep onions for burning.
- Remove the pot from the oven and place back onto the stovetop over medium heat. Add the beef and chicken broths, Worcestershire sauce, and m minced garlic. Simmer for 30 to 45 minutes.
- Butter one side of the bread slices and broil, allowing the bread to toast.
- When soup is ready, ladle into bowls. If you want the onion flavor but not the onion bits, you can ladle it through a sieve. Place crispy bread on top, then sprinkle with a generous portion of grated cheese. Broil until cheese is melted and bubbly. Garnish with a few fresh leaves of rosemary. Serve piping hot.
Nutrition
Calories: 638kcal | Carbohydrates: 44g | Protein: 22g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 2601mg | Potassium: 498mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1053IU | Vitamin C: 9mg | Calcium: 488mg | Iron: 3mg
