Easy French Onion Soup
You can never have too many Mediterranean recipes, so give Easy French Onion Soup a try. This recipe serves 4 and costs $3.04 per serving. One serving contains 535 calories, 25g of protein, and 26g of fat. It works well as a main course. Head to the store and pick up pepper, parmesan cheese, salt, and a few other things to make it today. 328 people were glad they tried this recipe. It is perfect for Winter. From preparation to the plate, this recipe takes about 1 hour and 20 minutes. It is brought to you by Recipe Girl. With a spoonacular score of 67%, this dish is solid. Similar recipes are Easy French Onion Soup, Easy French Onion Soup, and Easy French Onion Soup.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 60 minutes
Ingredients:
2 tablespoons all purpose flour
1 bay leaf
6 cups beef broth
8 slices baguette bread
3 tablespoons butter
1/2 teaspoon granulated white sugar
4 ounces (1 cup) grated Gruyere cheese
1/2 tablespoon olive oil
1 ounce (1/4 cup) freshly grated Parmesan cheese
1/8 teaspoon pepper
1/4 teaspoon salt
optional garnish: fresh thyme
2 pounds yellow onions (about 3 onions), thinly sliced
Equipment:
dutch oven
pot
baking sheet
broiler
bowl
oven
Cooking instruction summary:
Melt the butter in a large pot or Dutch oven over medium heat. Add the olive oil, onions and sugar. Cook, stirring occasionally, until onions are soft, lightly browned and caramelized, about 30 minutes. Add the salt, pepper and flour and cook, stirring, for 1 minute. Stir in the beef broth and add the bay leaf to the pot. Increase heat to bring to a boil. Reduce heat to medium-low and simmer for 30 minutes. Taste soup and season with more salt and pepper as needed. Place baguette slices on a baking sheet and toast under the broiler for 2 to 3 minutes, until lightly browned. Spoon soup into 4 oven-safe bowls. Place 2 baguette slices on top of each bowl of soup. Sprinkle on grated Gruyere and Parmesan. Place bowls on a rimmed baking sheet and transfer to the oven. Heat under the broiler for 2 to 3 minutes, until cheese is melted and lightly browned. Serve.
Step by step:
1. Melt the butter in a large pot or Dutch oven over medium heat.
2. Add the olive oil, onions and sugar. Cook, stirring occasionally, until onions are soft, lightly browned and caramelized, about 30 minutes.
3. Add the salt, pepper and flour and cook, stirring, for 1 minute. Stir in the beef broth and add the bay leaf to the pot. Increase heat to bring to a boil. Reduce heat to medium-low and simmer for 30 minutes. Taste soup and season with more salt and pepper as needed.
4. Place baguette slices on a baking sheet and toast under the broiler for 2 to 3 minutes, until lightly browned. Spoon soup into 4 oven-safe bowls.
5. Place 2 baguette slices on top of each bowl of soup. Sprinkle on grated Gruyere and Parmesan.
6. Place bowls on a rimmed baking sheet and transfer to the oven.
7. Heat under the broiler for 2 to 3 minutes, until cheese is melted and lightly browned.
8. Serve.
Nutrition Information:
