In a heavy 4-5 quart saucepan or soup kettle, melt butter with the oil over moderate heat. Stir in the onions and salt and cook uncovered over low heat, stirring occasionally, for 20-30 minutes or until the onions are a rich golden brown.
Sprinkle flour over the onions and cook, stirring for 2-3 minutes. Remove the pan from the heat. In a separate saucepan, bring the stock to a simmer, then stir the hot stock into the onions. Return the soup to low heat and simmer, then stir the hot stock into the onions. Return the soup to low heat and simmer, partially covered, for another 30-40 minutes, occasionally skimming off the fat. Taste for salt and pepper seasoning.
While the soup simmers, make the croutes. Preheat oven to 325. Spread the slices of bread in one layer on a baking sheet and bake for 15 minutes. With a pastry brush, lightly coat both sides of each slice with olive oil. Then turn the slices over and bake for another 15 minutes or until the bread is completely dry and slightly browned. Rub each side with the cut of garlic clove and set aside.
To serve, place the croutes in a large tureen or individual soup bowls and ladle the soup over them. Pass the grated cheese separately.
Alternative: to make onion soup gratinee, preheat the oven to 375. Lade the soup into oven-proof individual soup bowls, top with croutes, and spread the grated cheese on top. Sprinkle the cheese with a little melted butter or olive oil. Bake for 10-20 minutes or until the cheese has melted, then slide the soup under a hot broiler for a minute or two to brown the top if desired.
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|Serving Size: 1 Serving (127g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 78 (57%)|
|Amt Per Serving||% DV|
|Total Fat 8.7g||12 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1g|
|Cholesterol 15.3mg||5 %|
|Sodium 45.5mg||2 %|
|Potassium 169.9mg||4 %|
|Total Carbohydrate 14.3g||4 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 12.4g|
|Protein 1.3g||2 %|
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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: 136
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