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Special French Onion Soup

 Special French Onion Soup
Combined with a salad, this rich soup is a meal for my husband and me. I top it with Brie, prosciutto and garlic on French bread to make it extra tasty. —Laura McAllister, Morganton, North Carolina
9 ServingsPrep: 1-1/2 hours Bake: 10 min.

Ingredients

  • 1/4 cup butter, cubed
  • 1/4 cup plus 1 tablespoon olive oil, divided
  • 6 large sweet onions, thinly sliced (about 12 cups)
  • 1 whole garlic bulb
  • 1/4 cup dry red wine or beef broth
  • 6 cups beef broth
  • 1-1/2 teaspoons Worcestershire sauce
  • 1 bay leaf
  • Dash cayenne pepper
  • Pepper to taste
  • 9 slices French bread (1 inch thick)
  • 1 round (8 ounces) Brie cheese, rind removed, softened
  • 6 thin slices prosciutto or deli ham, chopped
  • 2 cups grated Parmesan cheese

Directions

  • In Dutch oven over medium heat, melt butter with 1/4 cup oil; add
  • onions. Cook, stirring occasionally, for 15 minutes. Reduce heat to
  • low. Cook 45 minutes longer or until onions are golden, stirring
  • occasionally.
  • Meanwhile, remove papery outer skin from garlic (do not peel or
  • separate cloves). Cut top off garlic bulb; brush with remaining oil.
  • Wrap in heavy-duty foil.
  • Bake at 425° for 30-35 minutes or until softened. Cool for 10-15

2 of 2

Special French Onion Soup (continued)

Directions (continued)

  • minutes. Squeeze softened garlic into a small bowl; mash and set
  • aside.
  • Add wine to the onion mixture; cook for 2 minutes. Stir in the broth,
  • Worcestershire sauce, bay leaf, cayenne and pepper. Bring to a boil.
  • Reduce heat; simmer, uncovered, for 15-20 minutes.
  • Place bread on a baking sheet. Bake at 425° for 3-5 minutes or
  • until golden brown, turning once. Spread each slice with Brie and
  • mashed garlic; sprinkle with prosciutto.
  • Discard bay leaf from soup; ladle 1 cup each into nine ovenproof
  • bowls. Top with one slice of toast; sprinkle with Parmesan cheese.
  • Place bowls on a baking sheet. Bake for 10 minutes or until cheese
  • is melted. Yield: 9 servings.
Nutritional Facts: 1 cup equals 396 calories, 27 g fat (12 g saturated fat), 63 mg cholesterol, 1,348 mg sodium, 20 g carbohydrate, 2 g fiber, 19 g protein.
Wine: This recipe pairs well with a full-bodied red wine.: Taste of Home Special Offer: Enjoy this recipe with Mike Ditka "The Coach" Cabernet Sauvignon CA 2011, a full-bodied, big bold cab with all of the dark fruit notes and structure that a great cab needs. Buy now and get 6 bottles, plus free shipping. Order Now