Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 5 tbsp. butter | ||
| 4 lbs. Vidalia onions, halved lengthwise, then thinly sliced lengthwise | ||
| 2 garlic cloves, minced | ||
| 1 ½ tsp. sugar | ||
| Salt and pepper to taste | ||
| 1 ½ c. dry white wine | ||
| ½ c. dry sherry | ||
| 3 sprigs fresh thyme | ||
| 2 bay leaves | ||
| 7 to 8 cups good beef stock | ||
| 6 (1/2-inch thick) slices of French bread | ||
| ½ lbs. piece gruyere cheese, shredded | ||
| ½ lbs. piece aged white cheddar cheese, shredded |
Directions
- In a large 5-quart heavy pot, melt butter over moderate heat. Add onions and garlic and cook uncovered, stirring frequently until onions are soft, reduced and deep golden brown, about 30 to 40 minutes. (The dark color indicates a caramelized rich flavorful base for your soup). Season with salt and pepper.
- Add white wine and sherry to deglaze the pot.
- Add fresh thyme, bay leaves and beef stock.
- Simmer, uncovered, stirring occasionally for 30 minutes or until a rich flavor develops. Season with salt and pepper.
- While the soup simmers, place bread slices on a cookie sheet and toast in a 350 degree oven, turning once, about 10 to 12 minutes; set aside.
- Remove thyme and bay leaves and discard.
- Combine both cheeses and set aside.
- To serve, place oven proof crocks on a cookie sheet. Fill each crock 3/4-full with French onion soup. Float a piece of bread on top of soup and then top with cheese allowing cheese to hand over the edge of the crock.
- Place in the oven and broil until cheese is melted, bubbly and brown, 1 to 2 minutes.
- Serve immediately.
Nutrition facts
Servings
700 Calories per serving
Amounts Per Serving
- Total Fat: 35g
- Cholesterol: 105mg
- Sodium: 1450mg
- Total Carbohydrates: 56g
- Protein: 31g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 40%
0%
Iron 15%
0%
Calcium 70%
Recipe Source:
Chef Andrew from Ankeny #1, KCCI-TV recipe, December 23, 2016.