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French Onion Soup

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"An authentic and warming recipe for French onion soup, complete with slices of baguette and topped with cheese. Enjoy!"
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1 h 21 m servings 174 cals
Original recipe yields 6 servings

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  1. Melt butter in a large saucepan over low heat. Add onions; cook, stirring constantly, until golden, 15 to 30 minutes. Add water; cover and cook until onions are very tender, about 15 minutes.
  2. Sprinkle flour into the saucepan; cook, stirring constantly, until onions are coated, about 5 minutes. Pour in chicken stock and 1/3 cup plus 1 tablespoon white wine; season with salt and pepper. Bring to a boil; reduce heat and simmer gently until flavors combine, about 20 minutes.
  3. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  4. Toast baguette slices until very crisp, 3 to 5 minutes. Divide slices among 6 oven-safe soup bowls. Ladle soup on top. Sprinkle Gruyère cheese over each bowl.
  5. Transfer bowls to the preheated oven; broil until cheese is melted and bubbly, 3 to 5 minutes.


  • Cook's Notes:
  • Do as the French do and remove the inner core of the onions before slicing. The French believe this makes the onion easier to digest.
  • Substitute Comté cheese for the Gruyere if desired.

Nutrition Facts

Per Serving: 174 calories; 9.6 g fat; 14.6 g carbohydrates; 5.5 g protein; 26 mg cholesterol; 1053 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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