Roasted French Onion Soup with Sourdough
Baker's Delight sour dough french onion soup. Warm, comforting with a bit of zing from the sourdough. The onions are slow roasted for perfect results every time.
Yield
4 servingsPrep
10 minCook
80 minReady
90 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
onions
|
|
| 2 | tablespoons |
butter
|
|
| 1 | cup |
white wine
|
*
|
| 4 | cups |
vegetable stock
|
|
| 4 | slices |
sourdough
thick sliced |
* |
| 4 | ounces |
gruyere cheese
shredded |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
fresh ground, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
onions
|
|
| 3E+1 | ml |
butter
|
|
| 237 | ml |
white wine
|
*
|
| 946 | ml |
vegetable stock
|
|
| 4 | slices |
sourdough
thick sliced |
* |
| 115.6 | ml/g |
gruyere cheese
shredded |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
fresh ground, to taste |
*
|
Directions
Preheat the oven to 400℉ (200℃).
Peel onions, cut into quarters and place in a roasting pan with the butter. Season with salt and pepper. Roast for about 50 minutes until the onions are soft and caramelized.
Remove the onions from the oven and place in a saucepan with the white wine. Simmer for 10 minutes until the wine has almost evaporated. Add the vegetable stock, bring to the simmer and cook for 20 minutes.
To make the cheese croutons, toast the bread on one side, turn and sprinkle with cheese.
Ladle soup into bowls and float the bread on top.
Place under a pre-heated broiler until cheese melts.
Serve immediately.
