Classic French Onion Soup
“Enjoy my signature French onion soup the way my granddaughter Becky does: I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top.” —Lou Sansevero, Ferron, Utah
|Servings||Prep Time||Cook Time|
|12servings (2-1/4 quarts)||20minutes||2hours|
|12servings (2-1/4 quarts)||20minutes|
- 5 tbsp olive oil divided
- 1 tbsp butter
- 8 cups thinly sliced onions about 3 pounds
- 3 garlic cloves minced
- 1/2 cup port wine
- 2 cartons beef broth 32 ounces each
- 1/2 tsp pepper
- 1/4 tsp salt
- 24 inch slices French bread baguette 1/2thick
- 2 large garlic cloves peeled and halved
- 3/4 cup shredded Gruyere or Swiss cheese
Portions: servings (2-1/4 quarts)
Test Kitchen tips
- Common olive oil works better for cooking at high heat than virgin or extra virgin oil. These higher grades have ideal flavour for cold foods, but they smoke at lower temperatures.
- Depending on your region, sweet onions may be available only during the warmer months of the year. You can use regular yellow onions in the soup recipe.
3/4 cup soup with 1 slice bread and 1 tablespoon cheese: 172 calories, 9g fat (3g saturated fat), 10mg cholesterol, 773mg sodium, 16g carbohydrate (3g sugars, 1g fibre), 6g protein.