Best French Onion Soup
|Author:||Inspired by Vegetarian Times, 2001.09|
|1 tbsp.||vegetable oil|
|7 to 8 cups||onions, halved and thinly sliced (about 5 large)|
|2 tbsp.||white unbleached flour|
|6 cups||low-sodium vegetable broth|
|1/3 cups||dry sherry|
|1 tsp.||fresh thyme, chopped (or 1/2 tsp. dried)|
|1/4 tsp.||black pepper, freshly ground|
|1 loaves||French bread, cut into 1/2-inch-thick slices|
|10 to 12 oz.||Gruyere cheese, shredded|
- In large, heavy pot, melt 2 tablespoons butter with oil over medium heat. Stir in onions, sugar, and salt. Cook, stirring constantly, 1 minute. Reduce heat, cover and cook 10 minutes. Remove lid and cook 15 minutes more, stirring occasionally. Add remaining butter to pot. Cook, stirring occasionally, until onions are caramelized and very soft, about 15 minutes. The key to great onion soup is to cook the onions until they are completely caramelized:sweet: soft and dark golden brown.
- Stir in flour and cook 3 to 4 minutes. Stir in broth, sherry, thyme, salt to taste and pepper. Cover and simmer 15 minutes, adding more salt if needed.
- Preheat broiler. Lightly toast bread slices. Ladle soup into 6 ovenproof bowls or crocks and arrange on baking sheet. Put enough bread on top of each serving—cutting and fitting if necessary—to cover soup. Sprinkle bread with shredded cheese. Broil until cheese is bubbly and golden. Serve hot.
|Amount per serving
|% Daily Value*|
|Total Fat 18g||28%|
|Saturated Fat 10g||50%|
|Total Carbohydrate 16g||5%|
|Dietary Fiber 2g||8%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.