Steve's French Onion Soup

Yields: 8 Servings

Steve's French Onion Soup

French Onion Soup is ideal for an autumn or winter night. Traditional French Onion Soup uses beef broth, but, since my wife doesn't eat red meat, I usually make it with chicken and vegetable stock.

  • 7 large Red Onions
  • 6 tablespoon Butter
  • 2 teaspoons Black Pepper
  • 3 teaspoon Salt
  • 2 Bay leaf
  • 3 quarts Stock - Beef, Chicken, Vegetable
  • 2 teaspoons Salt
  • 1 cup Emmanthaler Cheese
  • 1 cup Gruyere
  • 1 Baguette
  1. Slice onions 1/8 inch thick.
  2. In a large stockpot, melt butter over low heat.
  3. Place onions in it and cook slowly for 1 1/2 hours.
  4. Add stock and bay leaves and simmer for 1 hour.
  5. Salt to taste.
  6. Slice baguette bread in 1/2" slices.
  7. Put in toaster, to a medium brown. Turn on broiler.
  8. Remove bay leaves.
  9. Spoon soup into oven-safe serving dish, top with toast and equal mixture of the grated Emmenthaler and Gruyere.
  10. Place under broiler, broil 3-6" away from heat for approximately 3-5 minutes.
  11. (Watch it carefully -- you want a nice browning but not burning.).

Nutrition

  • Calories: 466
  • Fat: 18.4129442745 grams
  • Carbs: 59.2011810417 grams
  • Protein: 17.8383203125 grams