Rich French Onion Soup

Rich French Onion Soup
 Hans Gissinger
five_whole_stars
Click a Star to Rate This Recipe
preparation
120
minutes
cooking
120
minutes
Serves 8

Ingredients

6
tablespoons
unsalted butter
4
pounds
onions (about 6 medium), thinly sliced
kosher salt and black pepper
1
cup
dry white wine
2
cups
low-sodium beef broth
8
1/2-inch-thick slices country bread, halved crosswise if necessary to fit serving bowls
2
cups
grated Gruyere or Swiss cheese
1
tablespoon
fresh thyme leaves

Directions

  1. Heat the butter in a large pot over medium-high heat. Add the onions, 1¼ teaspoons salt, and ¼ teaspoon pepper and cook, covered, stirring occasionally, until tender, 12 to 15 minutes. Reduce heat to medium and cook, uncovered, stirring occasionally, until the onions are golden brown, 50 to 60 minutes.
  2. Add the wine and cook until slightly reduced, about 2 minutes. Add the broth and 6 cups water and bring to a boil. Reduce heat and simmer for 15 minutes.
  3. Meanwhile, heat broiler. Place the bread on a broilerproof baking sheet and broil until golden brown and crisp, 1 to 2 minutes per side. Sprinkle with the cheese and broil until melted, 1 to 2 minutes.
  4. Divide the soup among bowls, top with the toasts, and sprinkle with the thyme.
Sara Quessenberry
January 2010

Nutritional Information

  • Per Serving
  • Calories From Fat 164
  • Protein 15 g
  • Carbohydrate 37 g
  • Sugar 10 g
  • Fiber 4 g
  • Fat 18 g
  • Sat Fat 11 g
  • Calcium 333 mg
  • Iron 2 mg
  • Sodium 580 mg
  • Cholesterol 52 mg
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments