French Onion Soup
Contains allergens
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 6 (estimated)
Nutrition facts
- Protein17 %14 g
- Carbs36 %30 g
- Fat47 %17 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 358 kcal | 83 kcal |
| Protein | 14 g | 3.3 g |
| Carbs | 30 g | 7 g |
| Fat | 17 g | 4 g |
One serving is about 430 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty28/100
- Recipe completeness50/100
- Nutrition reliability
- High
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Rough estimate based on the type of dish; always check the food before eating it.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Side - France
Ingredients
- 2 tablespoons Wheat flour
- 4 Bread (sliced)
- 50 g Butter
- 1 tablespoon Olive oil
- 1 kg Onion
- 1 teaspoon Sugar
- 4 Garlic Clove (sliced)
- 1 l Beef Stock
- 250 ml Dry White Wine
- 140 g Gruyère
Instructions
Melt the butter with the oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft. Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don’t burn.
Add the garlic for the final few mins of the onions’ cooking time, then sprinkle in the flour and stir well. Increase the heat and keep stirring as you gradually add the wine, followed by the hot stock. Cover and simmer for 15-20 mins.
To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls. Put a slice or two of toast on top of the bowls of soup, and pile on the cheese. Grill until melted. Alternatively, you can complete the toasts under the grill, then serve them on top.
Videos and links
YouTube· from a similar recipe
OSSOBUCO ALLA MILANESE CON RISOTTO GIALLO di Alessandro Negrini (open on YouTube)Third-party content linked to its creators. The Cocinoa recipe is the one on this page.
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