Classic French Onion Soup Recipe

French Onion Soup
submitted by C4Bimbos at


Difficulty LevelMediumHealth IndexAverage
Main Ingredient


 Onions6 Large
 Olive oil/Salad oil1 Tablespoon
 Butter/Margarine2 Tablespoon
 All purpose flour1 Tablespoon
 Regular strength beef broth6 Cup (96 tbs)
 Dry red wine1⁄3 Cup (5.33 tbs)
 Swiss cheese4 Ounce
 French bread slices6 , toasted and buttered
 Salt To Taste
 Pepper To Taste

Nutrition Facts

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


Insert slicing disc in food processor.
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.