Recipe: French onion soup
by CSU MarComm Staff | June 8, 2017 4:06 PM
With fresh thyme and bay leaves, a crunchy baguette slice and creamy Gruyere cheese, this French onion soup is a satisfying, flavorful dish for rainy spring evenings.
Serving Size: 1 cup
Yield: 10 servings
Ingredients:[1]
- 1/4 cup unsalted butter
- 1/4 cup olive oil
- 8 cups yellow sweet onions, sliced (about 5)
- 2 garlic cloves, chopped
- 2 bay leaves
- 2 fresh thyme sprigs
- 1 teaspoon ground black pepper
- 1 cup red wine
- 3 tablespoons all-purpose flour
- 2 quarts beef broth (low sodium)
- 1/2 teaspoon Kosher salt
- 1 baguette, sliced
- 2/3 cup Gruyere, shredded
Directions:
Melt the butter in a large pan over medium heat, and add in the olive oil
- Add the onions, garlic, bay leaves, thyme, and pepper. Cook until the onions are soft and caramelized, about 5-7 minutes.
- Stir in the wine and bring to a boil, reduce the heat and simmer until most of the liquid has evaporated. Remove the bay leaves and thyme sprigs.
- Add in the flour while stirring continuously. Reduce the heat to medium low and cook for 2-3 minutes. Be careful not to burn flour.
- Add the beef broth and bring back to a simmer. Cook for about 15 minutes. Season with salt to taste. Serve with sliced baguette topped with Gruyere cheese.
Nutrition Information / Amount per serving:
Calories 301
Protein 10 g
Total fat 16 g
Total Carbohydrates 26 g
Saturated fat 7 g
Dietary Fiber 3 g
Cholesterol 29 mg
Sodium 355 mg
For delicious recipes, nutrition tips, and to find cooking and nutrition classes, go to the Kendall Reagan Nutrition Center[2] website. More great info also available at the College of Health and Human Sciences Pinterest board[3].
- [Image]: http://source.colostate.edu/wp-content/uploads/2017/06/KRNC-french-onion-soup-edit-1.jpg
- Kendall Reagan Nutrition Center: http://www.nutritioncenter.chhs.colostate.edu/
- Pinterest board: https://www.pinterest.com/coloradostateu/college-of-health-and-human-sciences/
Source URL: https://source.colostate.edu/recipe-french-onion-soup/
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