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    You are in: Home / Recipes / Baked Onion Soup Recipe
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    Baked Onion Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 55 mins

    25 mins

    1 hr 30 mins

    English_Rose's Note:

    Slow cooked onions, wine and a layer of boozy cream give this fabulous cheese-topped soup a special touch.

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    Units: US | Metric


    1. 1
      Place the onion, butter, oil, thyme, bay leaves, salt and sugar in a heavy-based saucepan and cook over a medium heat for 40 minutes. Stirring from time to time. The onions should be golden and soft.
    2. 2
      Stir in the flour and cook over a low heat for a further 10 minutes. Pour in the wine stir to combine, and cook over a medium heat for a further 20 minutes. The soup can be prepared up to this point 48 hours in advance.
    3. 3
      Set the oven to 375°F Scatter a little cheese - don't use it all - over the bottom of a large ovenproof soup tureen or 6 to 8 individual ovenproof soup bowls on a baking sheet. Pour in the soup.
    4. 4
      Rub the toasted French bread with the raw garlic and float over the soup. Top with the remaining cheese and place in the oven for about 20 minutes, until bubbling and golden brown.
    5. 5
      Beat together the egg yolks, cream, brandy and madeira. When the soup is ready to be served, lift up the cheesy crust and pour the cream mixture into the soup, or serve in a jug and offer separately to your guests.

    Ratings & Reviews:


    Nutritional Facts for Baked Onion Soup

    Serving Size: 1 (713 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1083.8
    Calories from Fat 387
    Total Fat 43.0 g
    Saturated Fat 21.8 g
    Cholesterol 202.7 mg
    Sodium 1779.1 mg
    Total Carbohydrate 115.0 g
    Dietary Fiber 7.7 g
    Sugars 19.8 g
    Protein 33.3 g

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