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Five Star French Onion Soup
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Onions slowly simmered in a rich beef stock and served with cheese-topped bread make up this classic French onion soup. Consider it gourmet comfort food.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
ingredients
1/2 cup butter
3 pounds onions, peeled and sliced 1/8-inch thick
3/4 cup all-purpose flour
1 1/2 teaspoon black pepper
1 bay leaf
2 tablespoons paprika
3 quarts beef stock
1 cup white wine
2 teaspoons salt
1 loaf French bread, sliced 1/2-inch thick
1/2 pound sliced Swiss cheese
directions
Melt the butter in a large saucepan over medium heat. Add the onions and cook, stirring occasionally, for 1-2 minutes.
Add the flour and stir until well blended. Add the black pepper, bay leaf, and paprika. Reduce the heat to low and let the mixture cook for 10 minutes.
While stirring, slowly add the beef stock and wine. Let the mixture simmer for 2 hours. Season to taste with salt. Remove the pan from the heat and let cool. Place in the refrigerator overnight.
When ready to serve, return the pan to the stove and heat over medium heat. Remove the bay leaf.
Preheat the oven broiler. Place 1 cup of the soup individual oven-proof soup bowls. Top each with a couple slices of French bread and then top the bread with a slice of Swiss cheese.
Place the soup bowls under the broiler and let cook for 5 minutes or until the cheese is bubbly and browned.
Carefully remove the soup bowls from the oven and serve hot. Warn guests that the bowls are very hot.
nutrition data
488 calories, 28 grams fat, 37 grams carbohydrates, 18 grams protein per serving.
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reviews & comments
December 16, 2018
To get a good brown color, turn your burner on high when you 1st put your onions in to sweat. Stir them and repeat a couple of times, before turning the burner to low. I crush a couple of beef bouillon cubes in with the onions after they brown. This all improves the flavor and color of your soup.
January 25, 2008
I made this recipe on a cold day as my wife was on a school feild trip. It was very warming and tasty. Would recomend it to anyone.