Classic French Onion Soup

Oxmoor House
Apple juice is the secret ingredient in this soup. Its mellow flavor balances out the strong flavors of the white wine and onions and gives the soup a subtle sweetness.

Yield:

6 servings (serving size: 1 1/4 cups soup, 2 slices toast, 1 1/2 tablespoons cheese, and 1 teaspoon parsley)

Recipe from

Recipe Time

Prep: 20 Minutes
Cook: 1 Hour, 4 Minutes

Nutritional Information

Calories 275
Fat 5.6 g
Satfat 2.9 g
Protein 14.4 g
Carbohydrate 42.6 g
Cholesterol 15 mg
Iron 1.5 mg
Sodium 779 mg
Caloriesfromfat 18 %
Fiber 3.9 g
Calcium 278 mg

Ingredients

1 tablespoon butter
8 cups thinly sliced sweet onion (about 3 large)
1 cup dry white wine
1 cup apple juice
4 cups low-salt beef broth
1 (10 1/2-ounce) can beef consommé
12 (1/2-inch-thick) slices diagonally cut French bread
1 cup (4 ounces) shredded light Jarlsberg cheese
2 tablespoons chopped fresh parsley

Preparation

Melt butter in a large Dutch oven over medium-low heat; add onion. Cover and cook 30 minutes or until dark brown, stirring occasionally. Add wine and apple juice; bring to a boil. Boil, uncovered, 10 minutes or until liquid is reduced to about 1/2 cup. Stir in broth and consommé; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes.

Preheat broiler.

Arrange bread slices on a large baking sheet. Broil 1 minute on each side or until golden.

Place 6 (2-cup) ovenproof bowls or soup crocks on a large baking sheet. Spoon soup into bowls. Top each bowl of soup with 2 slices toasted French bread, 1 1/2 tablespoons cheese, and 1 teaspoon parsley. Broil 2 to 3 minutes or just until cheese melts.

Note:

Oxmoor House Healthy Eating Collection

January 2005