Classic French Onion Soup Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
- 1/4 teaspoon salt
- 1 tablespoon butter
- 3 garlic cloves minced
- 1/2 teaspoon pepper
- 1/2 cup port wine
- 5 tablespoons olive oil divided
- 2 large garlic cloves peeled and halved
- 3/4 cup shredded gruyere or swiss cheese
- 8 cups thinly sliced onions (about 3 pounds)
- 2 cartons (32 ounces each) beef broth
- 24 slices french bread baguette (1/2 inch thick)
- Carbohydrate 0.818866438713892 g
- Cholesterol 2.54192708442342 mg
- Fat 2.37304203730512 g
- Fiber 0.0384739833553167 g
- Protein 0.106257690129811 g
- Saturated Fat 0.803062964037454 g
- Serving Size 1 1 serving (18g)
- Sodium 7.63577783598777 mg
- Sugar 0.780392455358575 g
- Trans Fat 0.107211024775246 g
- Calories 35 calories
Directions In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir for 10-13 minutes or until softened. Reduce heat to medium-low; cook for 30-40 minutes or until deep golden brown, stirring occasionally. Add minced garlic; cook 2 minutes longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add the broth, pepper and salt; return to a boil. Reduce heat; simmer for 1 hour, stirring occasionally. Meanwhile, place baguette slices on a baking sheet; brush both sides with remaining oil. Bake at 400degrees for 3-5 minutes on each side or until toasted. Rub toasts with halved garlic. To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets. Place two toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted. Yield: 12 servings. Originally published as Classic French Onion Soup in Taste of Home February/March 2013 Nutritional Facts 1 serving equals 172 calories, 9 g fat (3 g saturated fat), 10 mg cholesterol, 773 mg sodium, 16 g carbohydrate, 1 g fiber, 6 g protein. Print Add to Recipe Box Email a Friend
