Taste of Home
Classic French Onion Soup
TOTAL TIME: Prep: 20 min. Cook: 2 hours
YIELD: 12 servings (2-1/4 quarts).
Enjoy my signature French onion soup the way my granddaughter Becky does: I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top. —Lou Sansevero, Ferron, Utah
Ingredients
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5 tablespoons olive oil, divided
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1 tablespoon butter
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8 cups thinly sliced onions (about 3 pounds)
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3 garlic cloves, minced
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1/2 cup port wine or dry sherry
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2 cartons (32 ounces each) beef broth
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1/2 teaspoon pepper
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1/4 teaspoon salt
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24 slices French bread baguette (1/2 inch thick)
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2 large garlic cloves, peeled and halved
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3/4 cup shredded Gruyere or Swiss cheese
Directions
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1.
In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer.
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2.
Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour.
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3.
Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic.
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4.
To serve, ladle soup into twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Top with cheese. Broil 4 in. from heat until cheese is melted.
Nutrition Facts
3/4 cup soup with 2 pieces bread and 1 tablespoon cheese: 195 calories, 10g fat (3g saturated fat), 9mg cholesterol, 765mg sodium, 21g carbohydrate (4g sugars, 2g fiber), 6g protein.
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