French Onion Soup

You’ll never miss the baguette in this rich beef and onion broth covered with a gooey layer of golden-brown cheeses.

Prep Time: 10 mins

French Onion Soup

Cook Time: 1 hr Yield: 6 cups

Serving Size: 11⁄2 cups

Ingredients

3⁄4 cup salted butter 2 large yellow onions, sliced into thin rings 6 cups beef broth 1⁄2 cup dry white wine 1 bay leaf 1 tsp. dried thyme 1⁄2 tsp. sea salt 1⁄4 tsp. freshly ground black pepper 4 oz. (110g) Gruyère, sliced 4 oz. (110g) Parmigiano-

Reggiano, grated 1 Heat a medium soup pot over medium-low heat. Add salted butter.

2When butter melts, add yellow onions. Cook, stirring occasionally, for 20 to 30 minutes, or until a deep caramel brown.

3Add 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.

4Preheat the broiler to high and place a rack on the highest shelf.

5Place 4 ovenproof crocks or metal bowls on a rimmed metal baking sheet.

6Divide soup into the 4 crocks. Cover with Gruyère and Parmigiano-Reggiano.

7Place 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. Real ParmigianoReggiano can’t be beat quality-wise. But if you wish, you may use a different hard cheese, such as pecorino.

Nutrition per Serving

Fat 79% Protein 15% Net Carb 6% Ratio 1.7:1 Calories 601

Fat 53g

Protein 23g

Total Carbohydrate 9g

Dietary Fiber 1g

Net Carbohydrate 8g