CookPal AI
Restaurant-Style French Onion Soup

Restaurant-Style French Onion Soup

Cost $20, save $15

Source: Recommended by CookPal

  • 85 Min
  • 6 Servings
  • $20

INGREDIENTS

  • Base Ingredients

    • 🧈 ½ cup butter
    • 🧅 8 onions, sliced
    • 🧄 2 cloves garlic, crushed
    • 1 teaspoon dried thyme
    • 🧂 ½ teaspoon salt
    • ½ teaspoon ground black pepper

  • Liquids

    • 🍷 1 cup red wine
    • 1 tablespoon sherry
    • 2 quarts beef broth

  • Thickener

    • 2 tablespoons all-purpose flour

  • Bread and Cheese

    • 🥖 1 French baguette, cut into 1/2-inch thick slices
    • 6 slices Swiss cheese
    • 6 slices provolone cheese

  • Oil

    • 2 tablespoons olive oil

STEPS

1

Melt butter in a large stockpot over medium heat. Cook and stir onions, garlic, thyme, salt, and pepper in hot butter until onions are soft and brown.

2

Pour in red wine and sherry; bring to a boil. Reduce heat to low and simmer until alcohol smell dissipates.

3

Preheat the oven to 350°F (175°C).

4

Sprinkle onion mixture with flour and stir until coated; cook for 10 minutes. Pour in broth, stir to blend in flour, and simmer until slightly thickened.

5

Arrange baguette slices on a baking sheet, drizzle with olive oil and bake until golden brown, flipping halfway.

6

Set oven rack about 8 inches from the heat source and preheat the oven's broiler.

7

Ladle soup into 6 oven-proof crocks, filling them about 3/4 full. Place 1 or 2 toasted baguette slices over each serving, then top with a slice of Swiss and provolone cheese.

8

Cook soup under the broiler until cheese is browned and bubbly.

NUTRIENTS

Per 1 serving

🔥

792

Calories

  • 31
    Protein
  • 77
    Carbs
  • 38
    Fats

💡 Saute onions slowly to achieve a deep caramelization.Red wine greatly enhances flavor but can be replaced with grape juice for a non-alcoholic option.Make and store toasted bread separately to keep it from getting soggy.Refrigerate leftover soup for up to 3 days; reheat portions as needed.