Love the fall air. Our temperatures have slightly dropped. The sun is not as intense. The morning are cooler as well as our evenings. Soup portrays fall in our house and we try to have as often as we can.

We try to keep our Sundays as relaxed as possible, just a nice ending from a crazy week, and a perfect beginning to a new week. This gives me the opportunity to spend more time in the kitchen preparing our Sunday night family dinner. Last night I prepared onion soup, but not your typical onion soup. I decided to use red onions and add red wine. Truth to be known, I had little white wine left as well as red wine, so why not add the two together and see what happens. The result was a very rich and tasty soup.

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Name: Onion Soup
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: 2 medium sweet red onions thinly sliced; 1 shallot thinly sliced; 1 tablespoon flour; 1 cup of wine . Red – White or both; 4 cups of homemade stock or low salt canned beef broth; 3 tablespoons of unsalted butter; Salt and pepper; Rounds of thin baguette; 1 cup grated Gruyere or Emmenthal cheese

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INGREDIENTS

2 medium sweet red onions ; thinly sliced
1 shallot thinly sliced
1 tablespoon flour
1 cup of wine . Red – White or both
4 cups of homemade stock ; or low salt canned beef broth
3 tablespoons of unsalted butter
Salt and pepper
Rounds of thin baguette
1 cup grated Gruyere or Emmenthal cheese

Servings

INSTRUCTIONS

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NOTES

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Onion Soup

2 medium sweet red onions thinly sliced
1 shallot thinly sliced 
1 tablespoon flour 
1 cup of wine . Red – White or both 
4 cups of homemade stock or low salt canned beef broth
3 tablespoons of unsalted butter 
  Salt and pepper 
  Rounds of thin baguette 
1 cup grated Gruyere or Emmenthal cheese

Preheat the oven to 400º. Spread the rounds of baguette on a cookie sheet and bake until golden brown. Set aside.

Heat the butter in a large saucepan until melted. Add the onions and cook over medium heat and constantly stir. When the onions are golden add the flour. Mix well and lower the heat. Make sure the onions are not turning too brown.

Add the wine and cook for 2 minutes over medium heat. Add the beef stock and stir until it boils rapidly. Taste to season. Let it boil for another 8 to 10 minutes.

In a soup terrine drop the bread and sprinkle with the cheese on top. Ladle the soup over it. Cover with another baguette round topped with more cheese.

Put the soup terrine under the broil until the cheese melts.

If you do not want to keep the onion in the soup, strain them or with an hand held blender break them down.

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Onion Soup
GiangisKitchen

Nutrition

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Serving Size: 1 Serving (2g)
Recipe Makes: 4 Servings

Calories: 9
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 2.3g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 2.3g
Protein 0g		0 %
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.

About Our Nutrition Facts

Calories per serving: 9

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