Rich French Onion Soup

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Photo by  Hans Gissinger
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  • Serves 8
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    Nutritional Information

    Per Serving

    • Calories 372 calories
    • Calories 164 calories from fat
    • Fat 18 g
    • Sat Fat 11 g
    • Cholesterol 52 mg
    • Sodium 580 mg
    • Protein 15 g
    • Carbohydrate 37 g
    • Sugar 10 g
    • Fiber 4 g
    • Iron 2 mg
    • Calcium 333 mg

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.

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.

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.

Ingredients

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