NOTE: Ensure you have one onion per one cup of stock. Need to have a good lot of onion to make this recipe successful. Use only good quality stock.
1. Place the onions, butter, oil and thyme in a large saucepan over medium heat, cover and cook for 35 minutes, stirring occasionally, until soft and golden.
2. Add the flour and cook, stirring, for 3 minutes.
3. Add the brandy and cook, stirring, for 1 minute. Add the mustard, stock and water and allow to simmer for 15 minutes. Ladle the soup into bowls and serve with toasted cheese sandwiches or parmesan toasts.
The secret to making this soup is to brown the onions very well, until they are a deep golden colour, a lovely soft texture, and really sweet and flavoursome. This is quite a rich soup and is ideal served as a meal with toasted bread or sandwiches on the side. If serving as a starter, offer just a small bowl of French onion soup, or make the main course a light one.
OR, cut out a piece of toast to fit the top of the bowl, add grated cheese on toast and grill until cheese is melted.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (573g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 198 (42%)|
|Amt Per Serving||% DV|
|Total Fat 22g||29 %|
|Saturated Fat 12.8g||64 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 60.1mg||18 %|
|Sodium 912.4mg||31 %|
|Potassium 725.1mg||19 %|
|Total Carbohydrate 43.8g||13 %|
|Dietary Fiber 7.9g||32 %|
|Sugars, other 35.9g|
|Protein 24.5g||35 %|
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Calories per serving: 475
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