French Onion Soup

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Added Jul 3rd, 08 by
FoodConnect.com Test Kitchen


  • Categories: Soups & Stews
  • Servings: 6 change
  • Calories per serving: 746
  • Prep Time: 15 mins
  • Cook Time: 90 mins


Nutritional Facts

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Per serving% Daily Value*
Calories 74637%
Fat 32g49%
Cholesterol 90mg30%
Sodium 1,667mg 69%
Carbohydrates 73g37%

More facts>>

FoodConnect Nutritionals

Soupe à l’Oignon Gratinée

This recipe is from John W. Fisher and Lou Jones’ Bistros and Brasseries.

Onions always make me think of Alsace-Lorraine. So, perhaps a Riesling from there will do the trick here, or a Crémant d’Alsace whose bubbles will help cut through the richness of the cheese and sweetness of the onions.

Ingredients

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                    [title] => butter, unsalted
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            [55b5ac77-62de-ca04-2dd2-2d4c6cc353ed] => Array
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                    [quantity] => 8.50
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                    [title_custom] => sweet onion
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                    [method] => thinly sliced
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                    [title_custom] => all purpose flour
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                    [ingredientuuid] => c39afd5b-fb6c-eb34-c9b2-317d4fef4346
                    [quantity] => 8.00
                    [measure] => cup
                    [title_custom] => beef stock
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                    [method] => cold
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                    [measure] => to taste
                    [title_custom] => salt
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                    [title_custom] => black pepper
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            [8e0f9faa-e3a5-0c64-a9c4-94bb28fdfda7] => Array
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                    [title] => pepper, red or cayenne
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                    [title_custom] => toasted baguette slices
                    [componentid] => 0
                    [method] => 1/4-inch thick
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            [a5cbc8be-2559-8e54-e919-f083f0837c76] => Array
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                    [title] => cheese, gruyere, shredded
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  • 6 tbsp unsalted butter
  • 8 1/2 cups sweet onion thinly sliced
  • 4 garlic cloves minced
  • 2 tsp curry powder
  • 1 1/2 cup chablis
  • 2 tbsp all purpose flour
  • 8 cup beef stock cold
  • to taste salt
  • to taste black pepper
  • to taste cayenne pepper
  • 12 piece toasted baguette slices 1/4-inch thick
  • 3 cup gruyere cheese grated
  • 1 tsp fresh parsley

Recipe Method

1. Preheat the oven to 450°F.

2. Heat the butter on medium heat in a large, thick-bottomed pan. Add the onions and sauté until they’re softened and a light caramel color, 20 to 25 minutes.

3. Add the garlic and curry powder and continue to cook for another 2 minutes, until the spices release their oils and subsequent aroma. Add the Chablis and reduce until the wine is cooked dry, 18 to 20 minutes. Add the flour and cook for 2 more minutes.

4. Take the pan off the heat and pour in the cold stock, stirring thoroughly to distribute the flour throughout the soup. Return the pan to the heat and bring to a boil; reduce the heat to low and simmer for 30 minutes.

5. Season the soup as needed with salt, black pepper, and cayenne pepper. Ladle the soup into oven-safe bowls, and top with slices of toasted baguette covered with plenty of Gruyère. Place the soup into the oven or under a broiler and cook until it’s golden brown and bubbly, about 10 minutes. 6. Sprinkle each bowl of soup with parsley and serve it immediately.

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