Sunday, January 16, 2011

French Onion Soup

This recipe comes from my husband's Uncle Frank, who has enabled me to make amazing French Onion Soup that you could make too.

- 3 sweet onions (or regular onions)
- 1 L of beef stock
- 1 tbsp olive oil
- 1 tbsp butter
- 1/4 tsp worcheshire sauce
- Salt & Pepper to taste
- Bread (French bread is the best for this recipe).
- ½-1 cup white cheese (Gruyere cheese is the best for this recipe, but if I don’t have any I use Mozzarella)

Optional: splash of red wine (I freeze leftover red wine in ice cube trays for recipes such as these)


Slice onions as thin as possible and set aside. 

Preheat 4 L pot on medium heat.  Once preheated, melt butter into pan and mix in the olive oil.

Add the sliced onions and sauté until tender.  Pour beef stock, worcheshire sauce, and wine into pot and turn the element to high, stirring frequently until soup comes to a boil. 

Crouton Method # 1 (Stovetop soup with one big crouton):

Once boiling, reduce to medium-low heat and cook for an additional 8-10 minutes.

Slice French bread on an angle and lightly butter.  Top with cheese.  Bake in preheated 350 degree oven until cheese is melted and slightly golden.   Top each bowl of soup with a slice of cheese toast and enjoy!

Crouton Method # 2 (Baked French Onion Soup):

Preheat oven to 350 degrees.  Pour soup into a large casserole dish, (or 4 small oven safe dishes) and sprinkle in half of the cheese.  Tear 4 slices of bread into crouton sized pieces and spread evenly over top of soup.  Sprinkle the remaining cheese on top.  Bake for 15 minutes, or until cheese is golden.

This recipe makes 4 - 1 cup servings.

- Nutritional Information (per cup) -
339 Calories    19 Fat    28 Carbs    16 Protein    6 Iron    3 Fibre


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