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.)
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Serving Size: 1 Serving (393g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 466 | ||
Calories from Fat: 166 (36%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 466
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