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French Onion Soup Recipe

Looking for an easy French Onion Soup recipe? Learn how to make French Onion Soup using healthy ingredients.


Submitted by agrizas

Makes 5 servings



This is a perfect dish to soothe a sore throat, warm up on a chilly day, or just take advantage of delicious Vidalia onions in the Spring.

Recipe Ingredients for French Onion Soup

600 grams Vidalia Onion
2.5 tsp Thyme, Fresh
5 tbsp Butter
4 serving Vegetable Cooking Stock
2 cup (8 fl oz) Water
8 oz Wine
2 tsp Pepper, Black
0.33 oz Coarse Kosher Salt
1 roll Ciabatta Rolls
4 oz Gruyere
2 clove Garlic
1/4 oz Dried Bay Leaves
0.33 oz Gold Medal All Purpose Flour
0.33 oz Brandy

Recipe Directions for French Onion Soup

  1. Cut 4 large Vidalia onions thinly. Mince the 2 garlic cloves.

  2. Cut 1 ciabatta roll in half lengthwise and crosswise to get 4 pieces for 4 servings. Slice the gruyere to make 1/8'' slices to cover the bread (about 3 slices per ciabatta piece). Grate the remaining gruyere to be dropped in to the soup at the end.

  3. Melt the butter in a large pot over medium-high heat. Add the thyme, 2 bay leaves, onions, garlic, and salt and pepper to taste. Cook until the onions are a deep amber color (caramelized), about 30-40 minutes, stirring occassionally so they do not stick and burn.

  4. When the onions have caramelized, mix in 2 Tsp all-purpose flour and cook for 1-2 minutes to eliminated the raw flour taste.

  5. Add 1 cup of dry white wine (e.g., chardonnay) and 2 Tsp Brandy (e.g., VSOP), and increase the heat to bring the soup up to a bubble. Cook for 2-3 minutes to burn off the alcohol and leave the flavor of the wine.

  6. Add 2 cups of water and 4 cups of vegetable stock (could use beef stock if you are not cooking for vegetarians). Add salt and pepper to taste, then reduce the heat and allow the soup to simmer over low for 30 minutes to bring all of the flavors together.

  7. When the soup is almost ready, pre-heat the broiler and then broil the gruyere-covered ciabatta pieces until the cheese is melted.

  8. Remove the thyme sprig stems and bay leaves from the soup. Serve out 4-5 ladlesful of soup, add a sprinkle of grated gruyere, and top with a ciabatta toast.

Categories

Vegetables, Brunch, First Course, Main Dish, Soup

Nutrition Facts
Serving Size 403.3g
Amount Per Serving
Calories
335
Calories from Fat
187
% Daily Value*
Total Fat
20.8g
32%
Saturated Fat
12.3g
62%
Trans Fat
0.0g
Cholesterol
58mg
19%
Sodium
971mg
40%
Potassium
25mg
1%
Total Carbohydrates
20.7g
7%
Dietary Fiber
2.3g
9%
Sugars
5.0g
Protein
10.8g
Vitamin A 16% Vitamin C 20%
Calcium 28% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
D+
    Bad points
  • High in saturated fat
  • High in sodium
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