French Onion Soup

Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 265
  • Calories from fat: 22%
  • Protein: 11g
  • Fat: 6.6g
  • Saturated fat: 2.6g
  • Carbohydrate: 41g
  • Fiber: 3.9g
  • Sodium: 430mg
  • Cholesterol: 11mg


  • Caramelized onions
  • 1 tablespoon balsamic vinegar
  • 2 cans (14 oz. each) fat-skimmed chicken broth or vegetable broth
  • 2 sprigs fresh thyme (3 in. each)
  • 1 dried bay leaf
  • Salt and pepper
  • 8 slices baguette (about 2 by 4 in. and 1 in. thick)
  • 1/4 cup shredded gruyère cheese


  1. 1. In a 3- to 4-quart pan over medium-high heat, stir onions and balsamic vinegar often until liquid is evaporated, 1 to 2 minutes.
  2. 2. Add broth, thyme, and bay leaf; bring to a boil. Reduce heat and simmer, stirring occasionally to blend flavors, 10 minutes. Add salt and pepper to taste.
  3. 3. Meanwhile, place baguette slices in a single layer on a 12- by 15-inch baking sheet. Broil 4 to 6 inches from heat until lightly browned on top, 1 to 2 minutes. Turn slices over and sprinkle evenly with cheese. Broil until cheese is melted, 1 to 2 minutes longer.
  4. 4. Remove thyme and bay leaf; ladle soup into bowls. Serve with toasts.
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