French Onion Soup VIII Recipe - Allrecipes.com
French Onion Soup VIII Recipe
  • READY IN hrs

French Onion Soup VIII

Recipe by  

"Try substituting vermouth for the white wine!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. In a large saucepan over low heat, melt butter with olive oil. Cook onions in mixture, stirring occasionally, for 30 minutes, until very soft, translucent and brown on the edges.
  2. Sprinkle the flour over the onions and stir to combine. Pour in beef broth, wine and water with bay leaves. Bring to a boil, then reduce heat and simmer, uncovered, 20 to 30 minutes.
  3. Preheat oven broiler.
  4. Toast the bread slices. Ladle the soup into 6 ovenproof bowls and place the bowls on a baking sheet. Place a toasted slice of bread over each bowl and top with Swiss cheese.
  5. Place bowls under broiler until cheese is melted.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr
  • READY IN 1 hr 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 15, 2006

Really good. Onions caramelized in 30 mins. I substituted red wine and added thyme as suggested by another reviewer. The soup was really wonderful and my husband asked me to make it again. I only had whole wheat bread - which was a horrible substitute. I agree this really only serves 2 people. ( Also! Make sure you have bowls to put under the broiler before you make!)

 
Most Helpful Critical Review
Aug 07, 2006

Personally, I wasn't a fan of this at all. Too much wine, too many bay leaves.

 

63 Ratings

May 16, 2006

Really good the only thing I would change is adding garlic and using a combination of cheeses - I use parmesan, provolone and swiss.

 
Apr 03, 2006

Made a few minor changes: Used vegetable broth rather than beef. Added a sprig of fresh thyme along with the bay leaves. Finished the soup with a traditional splash of brandy. I agreed with a previous reviewer that this does not really make six servings (unless you eat your soup from a custard cup). I filled two french onion soup crocks and had just enough left over for a small lunch-size serving. Also, it took over an hour for the onions to properly caramelize to a nutty brown color. At the thirty minute mark, the onions had no color at all. So give yourself a little extra time for this recipe. You won't be sorry.

 
May 30, 2006

Oh my gosh, this soup is identical to the ones in the resturaunts, maybe even better! We can't seem to get enough of this ! Excellent flavor! Perfect balance of sweet and savory. This is So good. Thanks!!!!

 
Feb 28, 2006

Yummy onion soup. I used vidalia onions, only 1 bay leaf and out of necessity, Honey Brown beer in place of the wine. The beer accented the sweetness of the onions nicely. After tasting the soup, I added a pinch of thyme... Delish. Thanks!

 
Apr 09, 2006

This gets 5 stars b/c it is easy to make and the result is delicious - I followed the directions exactly and it was a great soup. The onions smelled up the house pretty bad though, so make sure you leave all the windows open :)

 
Jul 15, 2006

Used vidalia onions, red wine, 1 cup of water, 1 bay leaf, and 1 tablespoon Worceshire sauce. All great suggestions. 6 servings did turn out to be equal to three servings. Took over an hour for the onions to cook and they still weren't brown, but by then we were too hungry to wait any longer. I don't think I sliced my onions thin enough.

 

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Nutrition

  • Calories
  • 253 kcal
  • 13%
  • Carbohydrates
  • 26.9 g
  • 9%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 10.1 g
  • 16%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 10.8 g
  • 22%
  • Sodium
  • 646 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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