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RECIPE
9 INGREDIENTS7 STEPS1HR

French Onion Soup

4.8
4 Ratings

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A slow cooked onion soup served under melted cheese and a toasted baguette. This recipe is straight from culinary school and none-the-less perfect!
1HR
Total Time

Vodka & Biscuits

Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
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Ingredients

US / METRIC
Servings:
4
Serves 4
5
Vidalia Onions
3 Tbsp
4 cups
Beef Stock
4 cups
Chicken Stock
1/4 cup
Dry Sherry
1
Baguette
1 Tbsp
4 slices
Provolone Cheese
to taste
Salt and Pepper

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Nutrition Per Serving

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CALORIES
705
FAT
19.1 g
PROTEIN
29.6 g
CARBS
96.2 g

Cooking Instructions

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Step 1
Julienne the Vidalia Onion (5).
Step 2
Melt the Butter (3 tablespoon) in a large deep pot (preferably Dutch oven) over medium heat. Add the onions and cook until caramelized, about 20 minutes. Stir with a wooden spoon to ensure no onions stick to the pot.
Step 3
While onions cook, you can slice the Baguette (1).
Step 4
Deglaze the pot with 1 cup of the Beef Stock (1 quart), then cook until dry. Repeat 2 more times until the onions are ​dark brown and have absorbed most of the stock.
Step 5
Roughly chop the Fresh Thyme (1 tablespoon).
Step 6
Add the thyme, remaining beef stock, and Chicken Stock (1 quart) and simmer for 20 minutes. Add Salt and Pepper (to taste) and adjust as needed. Add the Dry Sherry (1/4 cup) and stir to combine.
Step 7
Portion into soup bowls, add 2 slices of bread, top each bowl with a slice of Provolone Cheese (4 slice), then place under the broiler until cheese is golden brown.

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Nutrition Per Serving
Calories
705
% Daily Value*
Fat
19.1 g
24%
Saturated Fat
10.8 g
54%
Trans Fat
0.0 g
--
Cholesterol
54.4 mg
18%
Carbohydrates
96.2 g
35%
Fiber
7.8 g
28%
Sugars
11.7 g
--
Protein
29.6 g
59%
Sodium
1778.3 mg
77%
Vitamin D
0.1 µg
0%
Calcium
327.1 mg
25%
Iron
4.5 mg
25%
Potassium
47.8 mg
1%
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