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Classic French Onion Soup

Oxmoor House
Prep time 20 mins
Cook time 1 hr, 4 mins
Yield 6 servings (serving size: 1 1/4 cups soup, 2 slices toast, 1 1/2 tablespoons cheese, and 1 teaspoon parsley)
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.

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

Nutrition 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

How to Make It

  1. 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.

  2. Preheat broiler.

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

  4. 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.

Oxmoor House Healthy Eating Collection