French Onion Soup 115
You’ll never miss the baguette in this rich beef and onion broth covered with a gooey layer of golden-brown cheeses.
French Onion Soup Prep Time:
10 mins
Ingredients ⁄4 cup salted butter
3
2 large yellow onions, sliced into thin rings 6 cups beef broth ⁄2 cup dry white wine
1
Cook Time:
1 hr
Yield:
6 cups
Serving Size:
1 2
Heat a medium soup pot over medium-low heat. Add salted butter.
When butter melts, add yellow onions. Cook, stirring occasionally, for 20 to 30 minutes, or until a deep caramel brown.
3
Add beef broth, dry white wine, bay leaf, dried thyme, sea salt, and black pepper. Stir, cover, and simmer for 20 minutes. Remove and discard bay leaf.
1 bay leaf 1 tsp. dried thyme ⁄2 tsp. sea salt
1
⁄4 tsp. freshly ground black pepper
11⁄2 cups
Real ParmigianoReggiano can’t be beat quality-wise. But if you wish, you may use a different hard cheese, such as pecorino.
1
4 oz. (110g) Gruyère, sliced 4 oz. (110g) ParmigianoReggiano, grated
4 5 6 7
Preheat the broiler to high and place a rack on the highest shelf. Place 4 ovenproof crocks or metal bowls on a rimmed metal baking sheet. Divide soup into the 4 crocks. Cover with Gruyère and Parmigiano-Reggiano.
Place the crocks on the top shelf of the oven and broil for 2 to 4 minutes, or until cheese is bubbly and golden brown. Let cool for 2 minutes before serving.
Nutrition per Serving 79% Protein 15% Fat
6% 1.7:1
Net Carb
Calories
Fat
Protein
Total Carbohydrate
Dietary Fiber
Net Carbohydrate
Ratio
601
53g
23g
9g
1g
8g
