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Special French Onion Soup Recipe

Special French Onion Soup Recipe

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
TOTAL TIME: Prep: 1-1/2 hours Bake: 10 min. YIELD:9 servings

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

  • 1. 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.
  • 2. 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.
  • 3. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; mash and set aside.
  • 4. 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.
  • 5. 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.
  • 6. 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 Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.