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.
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.)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (393g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 166 (36%)|
|Amt Per Serving||% DV|
|Total Fat 18.4g||25 %|
|Saturated Fat 10.9g||54 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 50.9mg||16 %|
|Sodium 574.2mg||20 %|
|Potassium 455.2mg||12 %|
|Total Carbohydrate 59.2g||17 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 54.9g|
|Protein 17.8g||25 %|
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Calories per serving: 466
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