Soups

French Onion Soup

173

I love a good French onion soup, especially in the Fall when you can get really good, sweet onions. Just as a little added note… when making French onion soup you definitely want to use beef consomme. You will find it adds a good depth of flavor that beef broth alone just can’t provide.

12
1/2 c. butter (1 stick)
4 medium-sized sweet onions, sliced thin
2 cloves garlic, minced
2 sprigs fresh thyme
1 bay leaf
1/2 tsp. Kosher salt
ground black pepper, to taste
3 (10.5 oz) cans Beef Consomme (found with the canned soups at the store)
1 (10.5 oz) can Beef Broth
1 Tbsp. red wine vinegar
4 thick slices French Bread (OR 2 c. Parmesan croutons)
4 slices provolone cheese
4 slices Swiss cheese, chopped
Parmesan cheese, to taste
paprika, to taste
?Melt butter in a stock pot. Add onions, garlic, thyme, bay leaf, salt and pepper. ?Cook, stirring often, until onions are soft and caramelized (about 30 minutes). ?Add consomme, beef broth, and vinegar and...
See the full directions on my site
Nutritions

Calories
280

Sodium
696mg
29% DV

Fat
27g
42% DV

Protein
6g
13% DV

Carbs
2g
0% DV

Fiber
1g
5% DV