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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (345g) Recipe makes 4 servings |
||
| Calories 208 | ||
| Calories from Fat 86 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.6g | 14% | |
| Saturated Fat 1.8g | 9% | |
| Monounsaturated Fat 4.6g | ||
| Polyunsaturated Fat 2.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 1mg | 0% | |
| Sodium 623mg | 25% | |
| Potassium 317mg | 9% | |
| Total Carbohydrate 16.3g | 5% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 5.8g | ||
| Protein 4.4g | 8% | |
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Ingredients
- 2-3 large onions, sliced thin
- 3 tablespoons margarine or butter
- 2 tablespoons flour
- 1 dash salt
- fresh ground pepper
- 2 fresh garlic cloves, minced
- 1 teaspoon sugar
- 2 tablespoons parsley flakes
- 1 teaspoon thyme
- 2 cups beef stock
- 1 cup chicken stock
- 1 cup dry white wine
- French bread
- parmesan cheese
- mozzarella cheese
- 1 tablespoon cognac (optional)
Directions
1
Saute onions in butter until limp.2
Add flour, salt, pepper, garlic & sugar.3
Cook over medium heat, stirring constantly, for about 5 minutes.4
Add parsley flakes, thyme, beef stock, chicken stock& wine.5
Simmer for 45 minutes.6
Add Cognac.7
Toast French bread & place in the bottom of ovenproof soup bowls.8
Sprinkle generously with Parmesan cheese.9
Ladle soup into bowls.10
Top with Mozzarella cheese (thin slice or grated).11
Place under broiler until cheese melts & soup bubbles.
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Featured Reviews for This Recipe
From: KATHLEEN SCHNEIDER
On Dec 4, 2007
I made a few times, once with Merlot and then with a sweeter white wine and liked it both ways, didn't add cognac, also used gruyre cheese once and swiss the next with parmesan. I'm making again in a few days. Thanks for sharing.
From: Sherribabi
On Dec 3, 2006
This soup was wonderful. It tasted exactly like one of our local resturants version of French Onion Soup. I can't wait to make this for company!
From: Shawn J Shepherd
On Nov 10, 2003
This was my first time straying away from my original recipe. I am glad I did! I served it to my wife for a special meal it was a hit. Our hats go off to you for the great recipe.
From: JustJanS
On Jul 19, 2003
This was very good. It cooked away and thickened, so it gave us 2 generous serves in deep bowls. I love French onion Soup, but often Russell complains it's too sweet-no complaints today. Loved the thyme in it too.
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