Name: Classic French Onion Soup
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Ingredients: 2 tablespoons olive oil; 1 tablespoon butter; 3-4 large sweet onions (you need about 3 pounds), sliced thin; 3 garlic cloves, peeled and minced; 1/2 cup port wine or sweet red wine; 2 32-ounce cartons low sodium beef broth; Salt and pepper, to taste; Cheese Toasts; 9 slices French baguette, more if desired; 2 tsp butter, more if desired; 1/2 cup (generous) shredded Swiss cheese, plus more if desired (can also use Gruyere)

Ingredients

Scale

2 tablespoons olive oil
1 tablespoon butter
3-4 large sweet onions (you need about 3 pounds), sliced thin
3 garlic cloves, peeled and minced
1/2 cup port wine or sweet red wine
2 32-ounce cartons low sodium beef broth
Salt and pepper, to taste
Cheese Toasts
9 slices French baguette, more if desired
2 tsp butter, more if desired
1/2 cup (generous) shredded Swiss cheese, plus more if desired (can also use Gruyere)

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Instructions

In a large Dutch oven over medium heat, heat the olive oil and melt the butter. Add the onions and toss them around until starting to get soft - about 15 minutes.
Lower the heat and allow to caramelize, stirring occasionally, until the onions are a deep golden brown. Don't rush this step, as it can take as long as 45 minutes or even longer to reach this stage. This is where your flavor will be developed!
Add the wine and use a flat wooden spatula or spoon to de-glaze the flavorful bits off of the bottom of the pan. Bring to a low boil and cook until the wine is reduced by half.
Add the broth and salt and pepper to taste. Reduce heat to a simmer and allow to cook for 90 minutes, stirring occasionally, to allow the flavors to fully develop. Taste and adjust salt and pepper as needed.
Preheat oven to Broil. Arrange slices of baguette on a baking sheet and spread with a small amount of butter and 1 TBS of cheese each (you can use more if you want). Broil until toasty and cheese is melted.
Ladle soup into small bowls or ramekin and place a toast in each one.

Notes

If you are only making this soup for yourself or a couple of people, I like to only toast the amount of bread I'll be using for that particular day. Then, when you reheat your leftovers the next day, make new toast so it's fresh and crunchy!

Prep Time: 10 mins
Cook Time: 2 hours

Nutrition

Serving Size: 1 cup soup, 1 slice toast with 1/4 tsp butter and 1 TBS cheese
Calories: 210
Sugar: 3.1g
Sodium: 554mg
Fat: 8g
Saturated Fat: 3.3g
Carbohydrates: 23.7g
Fiber: 1.9g
Protein: 6g
Cholesterol: 12mg