Vegetarian
Creamy French Onion Soup
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 4 yellow onions, thinly sliced
- 1 tsp raw honey
- 6 Tbsp butter, melted
- 1 cup white wine, divided
- 3 cloves garlic, minced
- 1 Tbsp champagne vinegar
- ½ tsp salt
- ½ tsp pepper
- 1 Tbsp all-purpose flour
- 2 (32-oz) pkg low-sodium beef broth
- ½ cup heavy cream
- 1 (14-oz) loaf French bread (preferably whole wheat), cut into ½-inch-thick slices
- 1½ cups freshly grated Gruyère cheese
Instructions
- Cook onions and honey in melted butter in a large Dutch oven over medium heat 10 minutes or until softened. Gradually add ¾ cup wine, ¼ cup at a time, and cook 15 to 20 minutes longer or until onions are deeply caramelized.
- Add garlic, ¼ cup wine, vinegar, salt, and pepper; cook 1 minute. Stir in flour; cook 1 minute or until slightly thickened.
- Stir in broth. Increase heat to medium-high, and bring mixture to a boil. Reduce heat to low, and cook, stirring occasionally, 10 minutes. Stir in cream, and cook 5 to 10 minutes longer.
- Meanwhile, preheat oven to 400°F. Arrange bread slices on a large rimmed baking sheet. Bake 8 to 10 minutes or until slightly toasted. Remove from oven, and set aside.
- Increase oven temperature to broil. Place 6 ovenproof bowls on a large rimmed baking sheet; divide soup among bowls. Top each bowl with bread slices; sprinkle with cheese.
- Broil 3 to 5 minutes or until cheese is golden brown. Garnish with fresh thyme, if on hand.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
531
|
531
|
| Fat (g) | 29 | 29 |
| Sat. Fat (g) | 17 | 17 |
| Protein (g) | 19 | 19 |
| Carb (g) | 44 | 44 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 1279 | 1279 |
| T. Sugs (g) | 5 | 5 |
| A. Sugs (g) | 1 | 1 |
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