French Onion Soup

French Onion Soup

• Prep Time: 10 mins
• Cook Time: 1 hr
• Yield: 6 cups
• Serving Size: 1  ½ cups

Ingredients

• ¾ cup salted butter
• 2 large yellow onions, sliced into thin rings
• 6 cups beef broth
• ½ cup dry white wine
• 1 bay leaf
• 1 tsp. dried thyme
• ½ tsp. sea salt
• ¼ tsp. freshly ground black pepper
• 4 oz. (110g) Gruyère, sliced
• 4 oz. (110g) Parmigiano-Reggiano, grated

Instructions

1 Heat a medium soup pot over medium-low heat. Add salted butter.
2 When butter melts, add yellow onions. Cook, stirring occasionally, for 20 to 30 minutes, or until a deep caramel brown.
3 Add beef broth, dry white wine, bay leaf, dried thyme, sea salt, and black pepper. Stir, cover, and simmer for 20 minutes. Remove and discard bay leaf.
4 Preheat the broiler to high and place a rack on the highest shelf.
5 Place 4 ovenproof crocks or metal bowls on a rimmed metal baking sheet.
6 Divide soup into the 4 crocks. Cover with Gruyè re and Parmigiano-Reggiano.
7 Place the crocks on the top shelf of the oven and broil for 2 to 4 minutes, or until cheese is bubbly and golden brown. Let cool for 2 minutes before serving.

Tip:  Real Parmigiano-Reggiano can’t be beat quality-wise. But if you wish, you may use a different hard cheese, such as pecorino.

Nutrition per Serving

• Calories 601
• Fat 53g
• Protein 23g
• Total Carbohydrate 9g
• Dietary Fiber 1g
• Net Carbohydrate 8g

Macronutrient ratio

• Fat 79%
• Protein 15%
• Net Carb 6%
• Ratio 1.7:1