Recipe: French onion soup
June 05, 2017
With fresh thyme and bay leaves, a crunchy baguette slice and creamy Gruyere cheese, this French onion soup is a satisfying, flavorful dish for rainy spring evenings.
Serving Size: 1 cup
Yield: 10 servings
- 1/4 cup unsalted butter
- 1/4 cup olive oil
- 8 cups yellow sweet onions, sliced (about 5)
- 2 garlic cloves, chopped
- 2 bay leaves
- 2 fresh thyme sprigs
- 1 teaspoon ground black pepper
- 1 cup red wine
- 3 tablespoons all-purpose flour
- 2 quarts beef broth (low sodium)
- 1/2 teaspoon Kosher salt
- 1 baguette, sliced
- 2/3 cup Gruyere, shredded
- Melt the butter in a large pan over medium heat, and add in the olive oil
- Add the onions, garlic, bay leaves, thyme, and pepper. Cook until the onions are soft and caramelized, about 5-7 minutes.
- Stir in the wine and bring to a boil, reduce the heat and simmer until most of the liquid has evaporated. Remove the bay leaves and thyme sprigs.
- Add in the flour while stirring continuously. Reduce the heat to medium low and cook for 2-3 minutes. Be careful not to burn flour.
- Add the beef broth and bring back to a simmer. Cook for about 15 minutes. Season with salt to taste. Serve with sliced baguette topped with Gruyere cheese.
Nutrition Information / Amount per serving:
Protein 10 g
Total fat 16 g
Total Carbohydrates 26 g
Saturated fat 7 g
Dietary Fiber 3 g
Cholesterol 29 mg
Sodium 355 mg
For delicious recipes, nutrition tips, and to find cooking and nutrition classes, go to the Kendall Reagan Nutrition Center website. More great info also available at the College of Health and Human Sciences Pinterest board.
Contact: Kendall Reagan Nutrition Center