Steve's French Onion Soup
French Onion Soup is ideal for an autumn or winter night.
Traditional French Onion Soup uses beef broth, but, since my wife doesn't eat red meat, I usually make it with chicken and vegetable stock.
- Preparing Time: 20 minutes
- Total Time: 2 hours
- Served Person: 8
winter
fall
broil
soups
butter
onion
soup
main dish
savory
french
onions
dinner
lunch
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 7 large red onions peeled
- 6 tablespoon butter
- 2 teaspoons black pepper freshly ground
- 3 teaspoon salt
- 2 bay leaf
- 3 quarts stock - beef, chicken, vegetable your preference
- 2 teaspoons salt optional
- 1 cup emmanthaler cheese grated, to 1.5 cups
- 1 cup gruyere grated, to 1.5 cups
- 1 baguette
- Carbohydrate 59.2011810416694 g
- Cholesterol 50.8898437598108 mg
- Fat 18.4129442745345 g
- Fiber 4.29851665521661 g
- Protein 17.8383203125388 g
- Saturated Fat 10.8766873356773 g
- Serving Size 1 1 Serving (393g)
- Sodium 574.173833359617 mg
- Sugar 54.9026643864528 g
- Trans Fat 1.44676227109243 g
- Calories 466 calories
Slice onions 1/8 inch thick. In a large stockpot, melt butter over low heat. Place onions in it and cook slowly for 1 1/2 hours. Add stock and bay leaves and simmer for 1 hour. Salt to taste. Slice baguette bread in 1/2" slices. Put in toaster, to a medium brown. Turn on broiler. Remove bay leaves. Spoon soup into oven-safe serving dish, top with toast and equal mixture of the grated Emmenthaler and Gruyere. Place under broiler, broil 3-6" away from heat for approximately 3-5 minutes. (Watch it carefully -- you want a nice browning but not burning.)
