Checkout  Cart | Track Order | Help
  All Recipes | Recipe Search | Submit a Recipe | Free Recipe E-Mail
BROWSE:  Recipes | Collections | Menus
By Category
By Main Ingredient
By Convenience
By Cuisine
By Occasion
By Diet
Get Timely and Delicious Recipe Updates
 
Cooking.com Shopping Ideas For You
Ice Cream Maker Attachment Ice Cream Maker Attachment by KitchenAid
4.5
$79.95
This Lil' Piggy Canister Set This Lil' Piggy Canister Set by Del Rey
5
$39.95
Cookware Set Cookware Set by All-Clad
5
$1,149.95 $1,149.99
Recipe & Cooking Community
Poll: Food Fight!
Join Us on
Facebook
Join Us on
Twitter

French Onion Soup
Source: Cooking.com
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 2   Reviews: 14 See Reviews
Rate/Review this Recipe
Active Time:  1 Hour 5 Minutes
Total Time:  1 Hour 50 Minutes
Yield:  Serves 6
The only real preparation for onion soup is slicing the onions. Otherwise, what's needed is plenty of time for the onions to cook slowly enough to soften and turn golden without browning. However you don't need to watch it much. Onions are so sweet and delicate, that I prefer to use water or chicken stock rather than vegetable stock (which is often sweet and dominating) for the cooking liquid.
RECIPE INGREDIENTS
2 tablespoons (1/4 stick) butter
10 cups thinly sliced onions (from about 5 large)
1 cup dry white wine
10 cups chicken broth or water

Three 3-inch pieces baguette, halved diagonally
1 cup grated gruyere cheese
French Onion Soup Recipe at Cooking.com
DIRECTIONS
Melt butter in a heavy chef's casserole or a large pot over medium-low heat. Stir in onions. Cover and cook until onions are very tender but not brown, stirring occasionally, about 1 hour. Add wine. Cover and cook until liquid has evaporated and onions are pale golden, stirring occasionally, about 30 minutes. Add broth or water. Bring to boil over medium-high heat. Reduce heat to medium and simmer until flavors blend, about 15 minutes. Season soup to taste with salt and pepper.
DO-AHEAD TIP: Soup can be made 1 day ahead. Cool. Cover and refrigerate. Rewarm before continuing.
Preheat broiler. Ladle soup into 6 flame-proof bowls. Top each with 1 baguette piece. Sprinkle with cheese. Broil until cheese melts and bubbles, about 1 minute. Sprinkle with freshly ground black pepper.
ALTERNATIVE: Arrange bread on a baking sheet. Sprinkle cheese evenly over bread pieces. Broil until cheese melts. Top soup with toasted cheese bread and serve.
Recipe created exclusively for Cooking.com by Deborah Madison.
Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
Classic Cheese Soups
Nutrition Facts per Serving
Yield: Yield:  Serves 6
Calories: 431
Fat. Total: 15g
Fiber: 7g
Carbohydrates, Total: 56g
Sodium: 383mg
% Cal. from Fat: 31%
Cholesterol: 30mg
Protein: 12g
Spotlight Recipe Review See all 14 reviews »

Rating: 2
by: Raynaald Reviewed: 08/29/2011
redtop See all of Raynaald's reviews »
best soup of oignion
214 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 
Ordering:
Contact: Email Us | Call Us Toll-Free | More Help
Members: Sign In/Out | Account & Orders | Saved Recipes | Product Reviews | Wish List | Newsletters | Unsubscribe
Web Site: Shop |  Special Values | Gift Ideas | Wedding Registry | Recipes & More | Community | Site Map
©1998 - 2012 Cooking.com |  About Us | Terms of Use | Privacy | Recent Awards | Jobs | Affiliates | Advertising
Share this Page
Small Advertising Try Fine Cooking Magazine for quick, healthy and innovative recipes.