Try this Baked French Onion Soup recipe, or contribute your own.
Suggest a better descriptionMelt butter with oil in large soup pot - add sliced onions and stir to coat ~ cover pot and cook over moderately low heat for 15 - 20 minutes - stirring occasionally until onions are tender and translucent. Uncover pot and raise heat to moderately high - stir in salt and sugar (sugar carmelizes and helps onions to brown) - cook about 30 minutes - stirring frequently until onions have turned an even deep golden brown. Lower heat to moderate - stir in flour and add a bit more butter if flour does not absorb into a paste with the onions. Cook slowly, stirring constantly for 12 minutes to brown flour lightly. Remove from heat - pour about 1 cup of warmed consomme into onion/flour mixture to blend flour and consomme - add rest of consomme, water, wine, bay leaf and sage - bring to a simmer. Simmer slowly for 30 - 40 minutes. If you are not serving right away, let cool, uncovered, then cover and refrigerate. Reheat when ready to serve - place in ovenproof soup bowls - top with a slice of toasted french bread, shredded mozzarella cheese and parmesan cheese. Place under broiler to melt cheeses until bubbly. Posted to MM-Recipes Digest V5 #021 by lena36@juno.com (Lena P Mitchell) on Jan 20, 1998
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Serving Size: 1 Serving (531g) | ||
Recipe Makes: 6 | ||
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Calories: 290 | ||
Calories from Fat: 69 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.7g | 10 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 1433.4mg | 49 % | |
Potassium 713.3mg | 19 % | |
Total Carbohydrate 33.9g | 10 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 29.4g | ||
Protein 9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 290
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