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Onion Soup Italian-Style Recipe
|Meat broth||12 Cup (192 tbs)|
|Onions||8 Large, thinly sliced|
|Brandy||1⁄3 Cup (5.33 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Thick slices italian bread||12|
|Freshly grated parmesan cheese||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 3375 Calories from Fat 1138
% Daily Value*
Total Fat 132 g202.7%
Saturated Fat 80.2 g400.8%
Trans Fat 0 g
Cholesterol 358.2 mg
Sodium 10422.2 mg434.3%
Total Carbohydrates 378 g125.9%
Dietary Fiber 48.4 g193.4%
Sugars 120.7 g
Protein 132 g264.1%
Vitamin A 62.5% Vitamin C 314.9%
Calcium 268% Iron 78.2%
*Based on a 2000 Calorie diet
Simmer broth in a large saucepan.
Melt butter in another large saucepan.
When butter foams, add onions.
Saute over medium heat until pale yellow.
Stir in brandy.
When brandy is three-quarters evaporated, stir in flour.
Reduce heat to medium-low.
Cook 1 to 2 minutes, stirring constantly.
Gradually stir in hot broth.
Season with salt and pepper.
Cover and simmer 30 to 40 minutes.
Preheat oven to 350F (175C).
Toast bread until golden on both sides.
Place 2 slices toasted bread in each of 6 ovenproof soup bowls.
Add 1 to 2 tablespoons Parmesan cheese.
Ladle soup into bowls.
Sprinkle each serving with a generous tablespoon Parmesan cheese.
Bake 10 to 12 minutes.
Place briefly under preheated broiler for a golden crust.