Best french onion soup ever! This soup is rich and flavorful and amazing. I did use red wine instead of white because it's what I had on hand. And I added a splash of worcestershire to the onions just before adding the broth. It tasted amazing the day I made it but I followed some other reviewers' advice and let it sit in the fridge until the next night. Amazing! I'll be making this again and again!
French Onion Soup
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- Calories: 290
- Calories from fat: 30%
- Fat: 9.6g
- Saturated fat: 4.8g
- Monounsaturated fat: 1.9g
- Polyunsaturated fat: 0.7g
- Protein: 16.8g
- Carbohydrate: 33.4g
- Fiber: 3.1g
- Cholesterol: 20mg
- Iron: 1.6mg
- Sodium: 359mg
- Calcium: 317mg
- 2 teaspoons olive oil
- 4 cups thinly vertically sliced Walla Walla or other sweet onion
- 4 cups thinly vertically sliced red onion
- 1/2 teaspoon sugar
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/4 cup dry white wine
- 8 cups less-sodium beef broth
- 1/4 teaspoon chopped fresh thyme
- 8 (1-ounce) slices French bread, cut into 1-inch cubes
- 8 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
- Heat olive oil in a Dutch oven over medium-high heat. Add onions to pan; sauté for 5 minutes or until tender. Stir in sugar, pepper, and 1/4 teaspoon salt. Reduce heat to medium; cook 20 minutes, stirring frequently. Increase heat to medium-high, and sauté for 5 minutes or until onion is golden brown. Stir in wine, and cook for 1 minute. Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours.
- Preheat broiler.
- Place bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute.
- Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup soup into each bowl. Divide bread evenly among bowls; top each serving with 1 cheese slice. Broil 3 minutes or until cheese begins to brown.
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