French Onion Soup2012-11-29
- Yield : About 8 cups
- Servings : 4 to 6
- Prep Time : 15m
- Cook Time : 60m
- Ready In : 1:30 h
This information is per serving.
Calories from Fat51
Serving Size:14 oz. (400g)
French Onion soup is one of the simplest soups you can make. This recipe produces a rich, flavorful broth packed with sweet cooked high antioxident onions.
Nutrition information is for soup without bread or cheese. One slice of bread adds 100 or more calories and 1 ounce (28 g) of cheese 80 to 120 calories. Adding bread and cheese also adds 400 mg of sodium or more.
- 2 to 2.5 lb (900-1100 g) white, red or combination white and red onions, thinly sliced
- 2 tablespoons (30 ml) butter, margarine, or canola oil
- 1 - 14.5 oz (460 ml) can low sodium chicken broth or homemade
- 4 cups (960 ml) low sodium beef broth (can substitute chicken broth)
- 1/2 cup (120 ml) dry red wine
- 1 tablespoon (15 ml) balsamic vinegar
- Fresh ground black pepper to taste
- Kosher salt to taste
Method of Preparation
Peel onions. Cut in half and then slice each half into thin strips.
Melt butter in a large, heavy bottomed pan or Dutch oven over medium heat. Add sliced onions and 1/2 teaspoon Kosher salt. Stir to coat onions. Cook onions, stirring frequently, about 30 minutes or until onions are very soft, beginning to caramelize, and the pan is coated with a brown crust. Do not let onions burn.
Stir in broth and wine scrapping pan bottom to loosen the crust. Bring to a boil, reduce heat and simmer for 20 minutes stirring occasionally.
Stir in balsamic vinegar and season with pepper and salt to taste.
For Bread and Cheese Topping
Spoon soup into heat resistant bowls or plates. Top each dish with one slice of crusty bread. Frozen bread can be used to decrease sogginess. Top each slice of bread with cheese.
Melt the cheese in a microwave oven for 1 to 2 minutes on medium or for melted, browned cheese under a broiler about 10 minutes. Bowl or plates will be very hot. Handle with care. Cool 3 to 5 minutes prior to serving.