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

    French Onion Soup. Photo by Condor

    1/1 Photo of French Onion Soup

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    BoxO'Wine's Note:

    Better than restaurant onion soup. Make the entire quantity and place in freezer in heavy duty freezer bags. When vidalias are in season, I double and triple the recipe to have the soup on hand.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Make stock by bringing 10 cups water to boil.
    2. 2
      Add beef and chicken bouillon pastes (or heat canned beef and chicken broth).
    3. 3
      Lower heat to simmer and let simmer while preparing onions.
    4. 4
      Melt butter slowly (so it does not brown) in large soup pot over low heat.
    5. 5
      Add thinly sliced onions.
    6. 6
      Stir, cover, and cook on low heat until lightly brown, stirring occasionally, about 30 mins.
    7. 7
      Add wine, bring to boil, scraping up browed bits.
    8. 8
      Cook about 5 mins.
    9. 9
      stirring occasionally.
    10. 10
      Add about 5 good shakes of worcestershire sauce.
    11. 11
      Add stock to onions.
    12. 12
      Bring to boil, turn heat down to simmer and simmer uncovered about 1 1/2 hrs.
    13. 13
      Season to taste with salt and pepper.
    14. 14
      BREAD SLICES- BRUSH OLIVE OIL ON SLICES.
    15. 15
      SPRINKLE WITH PARMESAN AND PLACE IN OVEN ON COOKIE SHEET AT 375f UNTIL LIGHTLY BROWN.
    16. 16
      Ladle soup into ovenproof bowls.
    17. 17
      Float bread on top of soup.
    18. 18
      Top with 2 or 3 cheese slices.
    19. 19
      Place in oven or microwave until cheese melts.

    Browse Our Top Onions Recipes

    Ratings & Reviews:

    • on February 09, 2009

      55

      This was delicious! It does take FOREVER to caramelize five pounds of onions, but it was worth the wait. I used the better than bullion stuff but I didn't heat it separately and then add it to the onions because I didn't want to dirty another big pot. I just added to bullion to the onions when they were ready and poured in 10 cups of boiling water. The soup was really rich and I can't imagine it would have tasted any better if I had cooked the stock separately.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 22, 2011

      55

      Awesome Recipe!!!! I loved it and so did my kids!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 16, 2008

      35

      I will have to make this again, only and let it cook longer. I didn't want my onions to be mush, and I was soooo hungry so I only cooked it 20 minutes after adding the wine and worceshershire sauce. I didn't like the flavor of the W sauce. I will try again and try to be more patient.

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

    Read All Reviews (8)

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    Nutritional Facts for French Onion Soup

    Serving Size: 1 (2965 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 151.8
     
    Calories from Fat 61
    40%
    Total Fat 6.8 g
    10%
    Saturated Fat 4.2 g
    21%
    Cholesterol 17.4 mg
    5%
    Sodium 118.2 mg
    4%
    Total Carbohydrate 16.1 g
    5%
    Dietary Fiber 2.7 g
    11%
    Sugars 7.2 g
    29%
    Protein 1.9 g
    3%

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