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French Onion Soup
Recipes
French Onion Soup
8 servings
45 minutes total

Ingredients

  • 2 tablespoons grapeseed oil
  • 2 lb sweet onions, large julienne
  • 5 cloves garlic, sliced thin
  • ½ cup dry sherry (or cooking) wine
  • 1 ½ cups chicken stock
  • 2 ½ cups beef stock
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • ½ loaf Bakery French (or crusty) bread, sliced
  • 8 slices Gruyere cheese

Steps

    1. Heat oil in large Dutch oven over medium-high 1–2 minutes. Add one-third of onions and fry until they start to brown (do not stir).
    2. Slowly stir in more onions a handful at a time until liquid evaporates and onions start browning. Repeat until all onions are an amber color.
    3. Stir in garlic, and sauté 5 more minutes; deglaze pan with sherry. Pour in chicken and beef stocks and bring to boil. Reduce heat to medium-low and let simmer; add salt and pepper.
    4. Preheat large, nonstick sauté pan on medium 2–3 minutes. Add single layer of bread slices in pan; cook 2–3 minutes on each side or until toasted and lightly browned. Repeat, as needed.
    5. Preheat oven broiler on high. Arrange oven-safe bowls on a baking sheet; fill each ¾ full with soup. Top with toasted bread and a cheese slice. Broil 1 minute to melt cheese.

Amount per ⅛ recipe serving: Calories 260, Total Fat 13g, Sat Fat 6g, Trans Fat 0g, Chol 30mg, Sodium 660mg, Total Carb 21g, Fiber 1g, Sugars 7g, Protein 14g, Calc 25%, Iron 6%