French Onion Soup
Heat butter in a large heave-duty pot over medium high heat. Add the onions and cook until the onions are well caramelized, about 30 to 40 minutes. Stir and scrape the bottom occasionally with a wooden spatula.
Add white wine and continue cooking for 5 minutes. Then add beef broth, vinegar and thyme and bring to a boil over high heat. Lower the heat and simmer for 10 minutes to allow the flavors to blend. Season with salt and pepper.
Preheat oven to 450F. In a large bowl, toss the bread cubes with the olive oil and cheese. Set aside.
Spoon soup evenly into oven safe bowls or ramekins. Top with a handful of bread cubes. Transfer bowls in the oven and bake until the croutons are golden brown and the cheese melts. Remove from oven, let cool slightly. Sprinkle some more thyme and serve.
Add more broth or water if you want your soup a bit soupy. Mine was loaded with mouth-melting onion bits.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (270g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 155 (91%)|
|Amt Per Serving||% DV|
|Total Fat 17.2g||23 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 20.4mg||6 %|
|Sodium 1171.8mg||40 %|
|Potassium 141mg||4 %|
|Total Carbohydrate 0.5g||0 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 0.4g|
|Protein 2.9g||4 %|
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Calories per serving: 170
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