French Onion Soup!

Delicious French Onion Soup. This is the original recipe, though I switched out the butter for Earth Balance :)

Photo by L B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • step 1Ingredients

  • 3

    Tablespoons butter

  • 1

    Tablespoon olive oil

  • 2.5

    pounds thinly sliced yellow onions

  • 1

    teaspoon salt

  • 3

    Tablespoons flour

  • 8

    (2 quarts) cups light beef stock, hot

  • 1

    cup dry red wine (I used a cabernet sauvignon)

  • 1

    bay leaf

  • 1/2

    teaspoon sage

  • Salt and pepper to taste

  • thickly cut slices of French bread or baguette, toasted well

  • 1.5

    cups or more, grated Gruyere (can use fontina, swiss, provolone or another good melting cheese)

Directions

First you caramelize the onions. Melt butter and oil in a heavy 4 quart deep, wide pan. Add onions and toss to coat. Cook over low-medium heat, flipping onions occasionally, about every 10-15 minutes. When onions are tender and translucent, raise heat to medium high and stir in salt. Cook for about 30 minutes, flipping/stirring often until onions turn golden brown. Add wine...and while you're at it, drink a little, too. Add 1 cup wine to onions. Stir, making sure to scrape the pan as it deglazes. Cook for about 5 minutes, until wine is reduced. Next, the broth. Add onion mixture and a bay leaf to stock, stir in sage and keep at a low simmer for an hour. Season with salt and pepper to taste. Top with croutons and cheese and finish in oven. At serving time, toast slices of bread in a 350º oven until hardened. Ladle soup in individual bowls or crocks or into a casserole dish. Float toasted bread on top, sprinkle generously with cheese. Either broil for a few minutes to melt and toast cheese or bake at 350º for 15 minutes.

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