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French Onion Soup#1

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Submitted by maryanne

YIELD

6 servings

PREP

15 min

COOK

75 min

READY

90 min

Ingredients

¼ 59
CUP ML BUTTER
1 5
TEASPOON ML SUGAR
1 237
CUP ML WHITE WINE
dry *
¼ 1.3
TEASPOON ML BLACK PEPPER
2 473
CUPS ML SWISS CHEESE
grated
1 1
X X PAPRIKA *
6 6
X X YELLOW ONION
medium, sliced *
1 15
TABLESPOON ML ALL-PURPOSE FLOUR
4 946
CUPS ML BEEF STOCK
6 6
EACH EACH FRENCH BREAD
1/2 inches *
½ 118
CUP ML PARMESAN CHEESE
grated

Directions

In large Dutch oven over medium heat, melt butter.

Add onions and sugar.

Cover and cook, stirring occaisionally, 30 minutes or until onions are tender but not colored.

Uncover pan, increase heat slightly and continue to cook, stirring regularly until onions are rich caramel colour (10 to 15 minutes) Do not let onions burn.

Stir in flour until well blended.

Gradually add wine; cook, stirring constantly, until mixture boils and thickens.

Stir in beef broth and pepper; bring to boil.

Reduce heat to low. Cover and simmer 15 minutes.

Ladle soup into 6, 1½ cup oven proof bowls.

Top each with bread slice; sprinkle with swiss cheese and parmaean cheeses and paprika.

Place bowls on jelly roll pan.

Broil until cheese melts and bubbles.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 216g (7.6 oz)
Amount per Serving
Calories 268 68% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 13g 64%
Trans Fat 0g
Cholesterol 61mg 20%
Sodium 568mg 24%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 33g
Vitamin A 11% Vitamin C 0%
Calcium 39% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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