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    You are in: Home / Recipes / Fine Cooking's French Onion Soup Recipe
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    Fine Cooking's French Onion Soup

    Fine Cooking's  French Onion Soup. Photo by littlemafia

    1/2 Photos of Fine Cooking's French Onion Soup

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    0 mins

    15 mins

    Chef #208121's Note:

    Molly Steavens strikes again. From Fine Cooking 47, pp. 49-51 Quebec? see new site

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large, wide soup pot , melt the butter over medium heat. Add the onions and season lightly with salt and pepper. Cook the onions gently, stirring frequently, until they're very soft and have begun to turn a dark straw color, 35 to 45 minute.
    2. 2
      When the onions are ready, stir in the flour and cook for 3 to 4 min., stirring frequently.
    3. 3
      Pour in the wine and increase the heat to medium high, stirring and scraping to loosen any caramelized juices, until the liquid is mostly reduced, 5 to 8 minute Add the broth, toss in the tied herbs, and bring to a simmer.
    4. 4
      Season to taste with salt and pepper and simmer for 20 to 30 minute to infuse the broth with onion flavor; the onions should be soft but not falling apart. Remove the herb bundle and taste the soup for seasoning. If making ahead cool and refrigerated up to a few days.
    5. 5
      To serve -- Heat the oven to 350°F, put the baguette slices on a rack, and toast lightly (7 to 10 min.); set aside. Increase the oven temperature to 450°F Bring the soup back to a simmer.
    6. 6
      Set six ovenproof soup crocks on a heavy baking sheet and ladle the soup into the crocks. Float a few toasted baguette slices on top, enough to cover the soup surface without too much overlap. Top the bread with a handful (about 1/4 cup) of the grated Gruyère. Slide the baking sheet into the oven and bake until the cheese is melted and just browning in spots, 10 to 12 minute.
    7. 7
      Melted, bubbly, just barely golden cheese is what you're after. Serve the soup right away, while the crock is hot and the cheese is still gooey.

    Ratings & Reviews:

    • on March 03, 2011

      Really flavorful soup and very easy to make. I topped mine with smoked gruyere and it was lovely. Will definitely make again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 26, 2010

      55

      Easy and tasty recipe! I had to skip the cheese as I was recovering from a cold and didn't feel like adding it, but next time I will.I'm confused by the other review and I read your recipe several times.Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 24, 2006

      55

      A great tasting soup to add to my 'Soup Lovers cookbook'. Wonderful aroma when cooking, flavorful and one that has already seen a rerun. I wasn't able to find the oregano oil but made up an infusion, let it mellow and it worked very well. Other then using regular mushrooms because of availability, made as posted and we enjoyed. Thank you Philocrates for passing along your special recipe for Onion Soup.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Fine Cooking's French Onion Soup

    Serving Size: 1 (565 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1066.5
     
    Calories from Fat 207
    19%
    Total Fat 23.0 g
    35%
    Saturated Fat 11.8 g
    59%
    Cholesterol 51.7 mg
    17%
    Sodium 2456.3 mg
    102%
    Total Carbohydrate 161.5 g
    53%
    Dietary Fiber 8.7 g
    34%
    Sugars 13.9 g
    55%
    Protein 47.4 g
    94%

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