nutritional information

Per SERVING:

  • Calories: 279
  • Protein: 9 g
  • Total Fat: 10 g
  • Saturated Fat: 4 g
  • Carbohydrates: 39 g
  • Cholesterol: 18 mg
  • Sodium: 794 mg
  • Fiber: 5 g
  • Sugar: 7 g

French Onion Soup

French Onion Soup

Serves 6

Traditional French onion soup can come in as high as 39 grams of fat per serving. Ours has just 10.5 and tastes amazing. Slowly caramelizing the onions gives this soup its diner-divine rich flavor (don't try to hurry the onions; they're worth the time!). Slices of toasted sourdough and just enough melted cheese complete the order.
  • 2 Tbs. unsalted butter
  • 1 Tbs. vegetable oil
  • 5 large onions (about 3 lb.), halved and thinly sliced
  • 3 cloves garlic, minced (about 1 Tbs.)
  • ½ tsp. salt
  • 2 Tbs. all-purpose flour
  • 6 cups roasted or low-sodium vegetable broth
  • ⅓ cup dry sherry
  • 1 tsp. Dijon mustard
  • 1 tsp. sherry vinegar
  • 6 ½-inch slices sourdough bread, toasted
  • ⅔ cup shredded Jarlsberg or Gruyère cheese

1. Heat butter and oil in heavy, large saucepan over medium heat. Add onions, garlic and salt, and cook 5 minutes, stirring often. Reduce heat to very low, and cook, stirring occasionally, 50 to 60 minutes, until onions are very tender and brown.

2. Stir in flour, and cook 3 to 4 minutes, stirring constantly. Blend in broth, sherry and mustard. Cover, and simmer 15 minutes, stirring occasionally. Stir in sherry vinegar.

3. Preheat broiler. Ladle soup into six heatproof bowls. Top each with slice of toast and grated cheese. Broil until cheese is bubbly and golden, about 1 to 2 minutes. Serve hot.

January 2006

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comments

Without getting involved in vegetarian or not debates ( and I know vegetarians that eat cheese, vegans don't) you can get non meat based tenant cheese by purchasing Kosher cheese. Note it has to be certified kosher.

Suze - 2016-01-27 12:56:46

Not bad as a base recipe and will use it again in the future. I did not have some of the ingredients so I improvised. I prepared the onions as directed but after an hour I turned up the heat and cooked them until they were browned. For replacements, I used olive oil, red wine vinegar, marsala, fresh parmesan. I did not have Dijon mustard so I made some. During the simmering time, I taste tested it and it seemed very bland so I added a bit of sea salt, fresh ground pepper another tablespoon of the mustard and about 1/4 cup of merlot. No, it was not a traditional onion soup, but it was definitely a big hit and I will be making it again with these same modifications or try something different.

Tracy - 2016-01-19 13:36:15

Jason's Deli has a awesome Vegetarian French Onion Soup, if you don't want to cook.

Linda - 2016-01-05 20:05:14

Bill Abernathy, cheese is not vegetarian. The use rennet, which is obtained from calf stomachs to make it. There are cheeses that use vegetable rennet, but you have to research to find them.

Teri - 2016-01-05 20:03:16

Bill Abernathy... you probably shouldn't speak of things you don't know about. Vegetarians do eat eggs and dairy. Look it up dude. You are thinking vegan.

Crystal - 2015-10-07 21:16:51

SORRY!!! NOT vegetarian if you use Jarlsberg Cheese!! Shame on you - you should know!!

Bill Abernathy - 2015-04-27 22:43:30

A low simmer doesn't get the onions anywhere close to being brown enough. Too much liquid, no bay leaves, no tang. I'll go back to using the one I used previously from food.com. Just not tasty enough. Close but no cigar.

mike - 2015-02-25 23:34:13

This was awesome. I substituted the sherry with white wine and the sherry vinegar with white wine vinegar because that's what I had and it was great. I also cooked the onions over medium heat so they did get brown. You just have to stir often and keep an eye on them.

Tom - 2015-01-22 04:48:23

Great recipe! After trip to France I had to have French onion soup regularly, but as a vegetarian I needed to find a beef-free option. This is it. Trial and error tips to share: add a small amount of sugar while browning onions. This really helps get the nice caramelized color. Also, put bread in a low oven until it is seriously crouton hard. By eliminating all moisture in bread it will not act like a sponge and soak up all the broth. And finally, you absolutely must use gruyere cheese. Sure others will work, but it just isn't fabulous without it.

Kelly - 2014-12-27 16:32:50

Incredibly disappointing and misleading recipe. Took nearly three hours to get the onions to a slightly golden color, not fifty minutes to brown. Very bland, flavorless soup. Also far too many onions for the amount of broth. I only used four, and still believed the amount of onion was excessive. Would not recommend this recipe.

Emily - 2014-09-01 04:58:58

Totally delicious! Hubby loved it. Topped with a piece of deli marble rye and pumpernickel bread toasted then a slice of swiss cheese.....

SparklePlenty2 - 2014-07-17 14:27:02

This is so great, I forgot to add the vinegar but it turned out fantastic. I'm glad I double the recipe. I shared it with several people and they were all very pleased.

LaPhone - 2014-05-23 00:59:04

Do you have to use sherry and sherry vinegar? Can you suggest replacement please

Naomi - 2014-05-19 10:32:50

Smells wonderful!

Robyn Simpson - 2014-03-25 02:22:32