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French Onion Soup
Date added: July 3, 2008
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.
- Servings: 6 change
- Calories per serving: 746
- Prep time: 15
- Cook time: 90
Ingredients
- 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,
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 746 | 37% |
| Fat 32g | 49% |
| Cholesterol 90mg | 30% |
| Sodium 1,667mg | 69% |
| Carbohydrates 73g | 37% |
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