|Nutritional Guidelines (per serving)|
|Servings: 8 portions (8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
French onion soup is a classy and simple recipe that is so delicious and heart-warming. This easy recipe uses some tricks for more flavor. Adding sugar to the caramelized onions increases their sweetness and helps them brown. Using butter and olive oil to cook the onions helps prevent burning and adds great flavor.
Toast some french bread and top with your favorite cheese; broil this and float it on top of each serving of soup for the perfect finishing touch. If you have ovenproof serving bowls, you can put the bread on the soup, top it with cheese, and broil. Be careful when serving this, because the bowls will get hot too.
Or, for the classic look of cheese sealed onto the bowls, spoon the soup into six ovenproof bowls and top each with a toasted slice of French or sourdough bread. Divide 2 cups shredded cheese over toasted bread in each bowl. Place the filled bowls on a cookie sheet and bake in 400 F oven for 10 to 15 minutes until cheese is melted and starts to brown. Be careful when eating this - the whole thing is going to be very hot!
This soup really is a meal in itself; you don't need anything other than a green salad or perhaps some fresh fruit. Dessert should be simple and light too; perhaps strawberry meringue cream or some ice cream served with fruit.
- 3 large onions, thinly sliced
- 1 tablespoon butter, melted
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 3 tablespoons flour
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon dried marjoram leaves
- 1 bay leaf
- 3 cloves garlic, minced
- 4 (14 ounce) cans ready to serve beef broth
- 8 slices French bread, toasted
- 1-1/2 cups shredded Gruyere or Swiss cheese
In a large skillet, combine onions, melted butter, olive oil, and sugar. Cook over medium heat, stirring frequently until onions start to soften. Then reduce the heat to low and cook the onions on for 10 to 20 minutes or until onions begin to brown around the edges. Stir thoroughly.
Place the onions in a 3 to 4-quart slow cooker. Add flour, salt, pepper, thyme, bay leaf, garlic, and the beef broth and stir. Cover and cook on low for 7 to 9 hours or until the onions are very tender.
Remove the bay leaf and discard. Spoon the soup into serving bowls. Top with the bread that has been toasted, sprinkled with cheese, and toasted again, or follow the directions above to finish the recipe.