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French Onion Soup in a Cheese-Topped Onion Bowl Recipe Video
|Olive oil||1 Tablespoon|
|Thinly sliced onions||8 Cup (128 tbs)|
|Beef broth||8 Cup (128 tbs)|
|Cognac||1⁄4 Cup (4 tbs) (Hennessey Recommended)|
|Dry white wine||1 Cup (16 tbs) (Chateau St Michelle Sauvignon Blanc Recommended)|
|French bread slice||8 (This Recipe Uses Baguette)|
|Grated gruyere cheese||3⁄4 Pound|
Calories 478 Calories from Fat 209
% Daily Value*
Total Fat 23 g35.7%
Saturated Fat 11 g55.2%
Trans Fat 0 g
Cholesterol 6.2 mg
Sodium 1083.8 mg45.2%
Total Carbohydrates 40 g13.5%
Dietary Fiber 4.8 g19.4%
Sugars 12.3 g
Protein 19 g38.3%
Vitamin A 5.2% Vitamin C 30.7%
Calcium 11% Iron 9.3%
*Based on a 2000 Calorie diet
1) Hollow out the insides of the whole onions, keeping an outer layer and the bottom intact.
2) Heat a heavy sauce pan over moderate heat with the butter and oil. When the butter has melted, stir in the onions, cover and cook slowly until tender and translucent. (About 10 min.)
3) Blend in the salt and sugar, increase the heat to medium high and let onions brown, stirring frequently until they are a dark walnut color, 25 to 30 minutes.
4) Sprinkle the flour and cook slowly, stirring for another 3-4 minutes. Remove from heat and let it cool a moment, then whisk in 2 cups of hot stock. When well-blended, bring to a simmer adding the rest of the stock, Cognac and wine.
5) Cover loosely, and simmer very slowly 1 ½ hours, adding a little water if the liquid reduces too much.
6) Taste for seasoning.
7) Add soup to the hollowed out onions, then place toast on top along with a generous sprinkle of cheese.
8) Place under preheated high broiler until cheese melts and become a little brown.
9) Top with a leaf of parsley.
10) Serve hot.
If you don’t want to serve the onion bowls completely raw, then before you fill in the soup, wrap the onions in individual pieces of foil and bake at 350 degrees for 10 minutes.