Special French Onion Soup
Total TimePrep: 1-1/2 hours Bake: 10 min.
- 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
- 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 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.
Nutrition Facts1 cup: 396 calories, 27g fat (12g saturated fat), 63mg cholesterol, 1348mg sodium, 20g carbohydrate (5g sugars, 2g fiber), 19g protein.
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Nov 16, 2013
Just sorta Avg. Where is the sherry?
Nov 15, 2013
This isn't even a third rate immitation of French Onion Soup.Not one self respecting French citizen would eat this so called soup.Gruyere is the appropriate cheese and a sourdough is the only proper addition as well as a vintage Sherry. No garlic please.
Nov 15, 2013
Very tasty I used provalone instead of Brie
Sep 10, 2009
I use Sherry instead of dry wine.
Sep 14, 2008
Wonderful aroma while simmering! We could hardly wait to eat it -- the taste was worth the wait!