Classic French Onion Soup
Melt the stick of butter in a large pot over medium heat.
Add the onions, garlic, bouquets garnis , salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes.
Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes.
Dust the onions with the flour and give them a stir.
Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes.
Add the beef broth, bring the soup back to a simmer, and cook for 10 minutes.
Season, to taste, with salt and pepper.
Remove Bouquet Garnis sachet before serving.
Ladle the soup into oven safe bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.
You can toast the bread first if you desire.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (464g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 400 | ||
Calories from Fat: 152 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.9g | 23 % | |
Saturated Fat 10.2g | 51 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 40.7mg | 13 % | |
Sodium 1593.9mg | 55 % | |
Potassium 434.3mg | 11 % | |
Total Carbohydrate 53.7g | 16 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 50.3g | ||
Protein 10.5g | 15 % | |
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: 400
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