Rich French Onion Soup
Serves 8|
Hands-On Time:
2hr
00m
|
Total Time:
2hr
00m
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
- 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.
- Divide the soup among bowls, top with the toasts, and sprinkle with the thyme.
Nutritional Information
- Per Serving
- Calories 372Calories From Fat 164
- Protein 15g
- Carbohydrate 37g
- Sugar 10g
- Fiber 4g
- Fat 18g
- Sat Fat 11g
- Calcium 333mg
- Iron 2mg
- Sodium 580mg
- Cholesterol 52mg
What does this mean? See Nutrition 101.
Quick Tip
To freeze leftovers, cool the soup to room temperature, transfer it to freezer-safe containers or bags, and freeze for up
to 3 months. To thaw, place the container in a bowl of cold water or let it sit overnight in the refrigerator. To reheat,
transfer the soup to a pot and cook, stirring occasionally, until heated through, 5 to 10 minutes.
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