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Classic French Onion Soup Recipe
|Olive oil/Salad oil||1 Tablespoon|
|All purpose flour||1 Tablespoon|
|Regular strength beef broth||6 Cup (96 tbs)|
|Dry red wine||1⁄3 Cup (5.33 tbs)|
|Swiss cheese||4 Ounce|
|French bread slices||6 , toasted and buttered|
Serving size: Complete recipe
Calories 2499 Calories from Fat 709
% Daily Value*
Total Fat 80 g123.8%
Saturated Fat 41.2 g206.1%
Trans Fat 0 g
Cholesterol 168.8 mg
Sodium 6953.9 mg289.7%
Total Carbohydrates 338 g112.6%
Dietary Fiber 38 g152.1%
Sugars 88 g
Protein 98 g195.5%
Vitamin A 34.6% Vitamin C 231.7%
Calcium 153.6% Iron 90.5%
*Based on a 2000 Calorie diet
Cut onions in half lengthwise so they will stand in feed tube and slice.
Put olive oil and butter in a 3 to 4-quart pan.
Add onion slices and cook slowly, uncovered, over medium-low heat until onion is limp and caramel-colored, but not browned (about 40 minutes).
Stir in flour and cook slowly, stirring continually until flour is slightly browned (about 2 minutes).
Pour about 1 cup of the broth into onion-flour mixture, stirring to blend flour and broth.
Add remaining broth and bring to a boil, stirring.
Reduce heat, cover, and simmer for 30 minutes.
Sprinkle with salt and pepper to taste and stir in wine.
(This much can be done ahead. Cover and chill; then reheat to continue.) Change to shredding disc and shred cheese.
Ladle hot soup into 6 individual ovenproof soup bowls.
Set a piece of toasted French bread on top of soup in each bowl and sprinkle equally with shredded cheese.
Place bowls in a 425° oven for 10 minutes; then broil about 4 inches from heat until cheese browns.