French Onion Soup
Ingredients
The soup
-
3
tablespoons
unsalted butter
-
2
pounds
yellow or Spanish onions
-
1
clove
garlic
-
to taste
kosher salt
-
to taste
freshly ground black pepper
-
2
teaspoons
all-purpose flour
-
1
cup
dry white wine or Madeira or Sherry
-
2
quarts
homemade chicken stock
The toppings
-
1
mini
French baguette
-
2
cups
Gruyère or Swiss cheese
-
4 to 6
sprigs
parsley
Herb sachet
-
2
sprigs
Italian parsley
-
2
sprigs
thyme
-
8
peppercorns
-
1
bay leaf
Instructions
- Melt butter in a large pot over medium heat.
- Add sliced onions and garlic, season with salt and pepper, and cook until caramelized.
- Dust onions with flour and cook for an additional five minutes.
- Add white wine and cook until almost evaporated.
- Add herb sachet, stock, and a pinch of salt; bring to a boil and then simmer for 40 to 60 minutes.
- Preheat oven to 350ºF, slice baguette, and toast rounds until golden.
- Taste soup and adjust seasoning; remove herb sachet.
- Ladle soup into bowls, top with baguette rounds and cheese, sprinkle with parsley.
- Broil until cheese melts and serve immediately.
Nutrition Facts (estimated)
Servings
6
Calories
300
Total fat
18g
Total carbohydrates
25g
Total protein
12g
Sodium
800mg
Cholesterol
40mg
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