French Onion Soup

Assembly Time: about 1 hour; Reheating Time: about 10 minutes. Notes: Thaw overnight or quick-thaw (see Thawing below). Use 1 1/2 quarts of broth to complete each batch of soup. Serve with a butter lettuce salad.

Yield: Makes 2 main dishes, 4 servings each
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 197
  • Calories from fat: 25%
  • Protein: 15g
  • Fat: 5.4g
  • Saturated fat: 0.7g
  • Carbohydrate: 21g
  • Fiber: 3.2g
  • Sodium: 121mg
  • Cholesterol: 0.0mg

Ingredients

  • 2 teaspoons sugar
  • 1 tablespoon balsamic vinegar
  • 3 cups Oven-Sautéed Onions and Garlic
  • 1 tablespoon minced fresh thyme leaves or dried thyme
  • 1/2 cup dry red wine
  • 3 quarts fat-skimmed chicken broth (see notes)
  • Gruyère Croutons
  • Salt and pepper

Preparation

  1. 1. In a 3- to 4-quart pan over medium-high heat, shake and tilt sugar until melted and amber, 2 to 3 minutes. Immediately add vinegar, sautéed onions and garlic, and thyme. Stir until onions are deep amber, about 5 minutes.
  2. 2. Stir in wine. Let mixture cool to room temperature, about 20 minutes.
  3. 3. Put 1/2 the onion mixture in each of 2 plastic freezer bags (1-qt. size). Seal bags and freeze (see Cold Facts below).
  4. 4. Thaw 1 bag (see Thawing below). Pour onion mixture into a 3- to 4-quart pan and add 1 1/2 quarts chicken broth. Bring to a boil over high heat, stirring often; reduce heat and simmer to blend flavors, about 10 minutes.
  5. 5. Ladle soup into bowls and add 1 gruyère crouton to each. Season to taste with salt and pepper. Serve with remaining croutons.
  6. Thawing: Cooking times are for thawed, chilled foods. Overnight: The night before serving, place container of frozen food in the refrigerator. Quick-thaw: Heat frozen foods in plastic bags in a microwave oven at 50% power just until pliable, then cook as recipe directs or empty food into a microwave-safe container, drape loosely with microwave-safe plastic wrap, and cook at full power (100%) until steaming. Note: If your microwave accepts metal, you can also quick-thaw dishes frozen in foil pans; follow manufacturer's instructions.
  7. Cold Facts. Packaging: freezer bags. If ingredients include liquid, set each plastic freezer bag upright in a bowl, then fill. Squeeze out all air and seal bag. For better protection of frozen foods during storage, seal each bag inside a second one. Lay bags flat in freezer until solid so they will stack.
  8. Note: Nutritional analysis is per serving.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

French Onion Soup Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy