French Onion Soup
Wine Recommendation
Chateau Ste. Michelle Chardonnay
Ingredients
- 3 Tbsp butter
- 4½ Tbsp olive oil, divided
- 5 cups thinly sliced onion
- 1 tsp salt
- ¼ tsp sugar
- 3 Tbsp all purpose flour
- 2 (32-oz) cartons beef stock
- ½ cup dry white wine
- 3 Tbsp cognac
- 10 (1-inch-thick) slices French bread
- 1 clove garlic, halved
- 2 oz Swiss cheese, cut into thin slivers
- 1 Tbsp grated onion
- 2 cups shredded Swiss cheese
Instructions
- Melt butter with 1 Tbsp oil in a large Dutch oven over low heat. Add onions, and cook, covered, 15 minutes. Uncover, and increase heat to medium; stir in salt and sugar. Cook 30 to 40 minutes longer, stirring occasionally, until onions are deep golden brown.
- Sprinkle flour over onions; cook, stirring constantly, 3 minutes. Remove from heat, and stir in stock and wine until blended.
- Cook, partially covered, over medium heat 30 minutes longer. Season with salt and pepper, if desired. Stir in cognac.
- Meanwhile, preheat oven to 325°F. Place bread slices on a baking sheet; bake 15 minutes. Brush both sides of bread with 1 tsp oil. Bake 15 minutes longer or until toasted. Rub each toast with cut side of garlic.
- Stir Swiss cheese slivers and grated onion into soup. Divide soup among 10 oven-safe bowls. Top each soup with 1 toasted bread slice and shredded cheese. Place soup bowls on a baking sheet. Bake 20 minutes .
Nutritional Information
| Main | Total | |
| Servings | 10 | |
| Calories |
510
|
510
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 21 | 21 |
| Carb (g) | 60 | 60 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 1210 | 1210 |
| T. Sugs (g) | 8 | 8 |
| A. Sugs (g) | 5 | 5 |
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