Prep Time: 30 mins | Cook Time: 4 hrs 35 mins | Total Time: 5 hrs 5 mins | Yield: 8 Servings
This French Onion Soup is going to satisfy both your stomach and soul! Yeah, it will! Invite your friends over and surprise them with your cooking skills! Feel free to add more ingredients if you prefer. Have a wonderful day, friends. Enjoy!
Ingredients:
6 tbsp butter
4 large yellow onions, sliced and separated into rings
1 tbsp white sugar
2 cloves garlic, minced
½ c cooking sherry
7 c reduced-sodium beef broth
1 tsp sea salt, or to taste
¼ tsp dried thyme
1 bay leaf
8 slices of French bread
½ c shredded Gruyere cheese
⅓ c shredded Emmental cheese
¼ c freshly shredded Parmesan cheese
2 tbsp shredded mozzarella cheese
Directions:
Place a heavy pot on the stove and turn the heat to medium-high.
Add butter and allow it to melt.
Add the onions and saute until soft.
Add the sugar and stir until well mixed.
Turn the heat down to low, then cook for another 30 minutes or until the onions caramelize.
Add garlic and saute until aromatic.
Add the sherry and scrape the bottom to get the brown bits.
Transfer everything into a slow cooker, then pour in the beef broth.
Add the bay leaves, thyme, and salt. Stir until well mixed.
Cover the slow cooker and cook for about 4 hours on a high setting.
Place the bread slice onto a baking sheet.
Place the bread slices inside the oven and broil for about 2 minutes.
In a mixing bowl, add the Gruyere, Parmesan cheese, Mozzarella cheese, and Emmental. Stir until well mixed.
Fill the soup crocks with the onion soup, then top each with bread.
Sprinkle 2 tbsp of the cheese mixture on top of each bread.
Arrange the bowls onto a baking sheet.
Place them inside the oven and bake until the top turns brown.
Serve and enjoy!
Nutrition Facts:
Calories: 249.8 | Protein: 11g 22% | Carbohydrates: 17.5g 6% | Dietary Fiber: 1.5g 6% | Sugars: 6g | Fat: 14.7g 23% | Saturated Fat: 8.7g 44% | Cholesterol: 37.6mg 13% | Vitamin A Iu: 359.3IU 7% | Niacin Equivalents: 4.6mg 36% | Vitamin B6: 0.1mg 9% | Vitamin C: 5.9mg 10% | Folate: 34.2mcg 9% | Calcium: 197.4mg 20% | Iron: 3.8mg 21% | Magnesium: 22mg 8% | Potassium: 333.5mg 9% | Sodium: 595.9mg 24% | Thiamin: 0.1mg 9% | Calories From Fat: 132.4
Ingredients
- 6 tbsp butter
- 4 large yellow onions, sliced and separated into rings
- 1 tbsp white sugar
- 2 cloves garlic, minced
- ½ c cooking sherry
- 7 c reduced-sodium beef broth
- 1 tsp sea salt, or to taste
- ¼ tsp dried thyme
- 1 bay leaf
- 8 slices of French bread
- ½ c shredded Gruyere cheese
- ⅓ c shredded Emmental cheese
- ¼ c freshly shredded Parmesan cheese
- 2 tbsp shredded mozzarella cheese
Instructions
Place a heavy pot on the stove and turn the heat to medium-high.
Add butter and allow it to melt.
Add the onions and saute until soft.
Add the sugar and stir until well mixed.
Turn the heat down to low, then cook for another 30 minutes or until the onions caramelize.
Add garlic and saute until aromatic.
Add the sherry and scrape the bottom to get the brown bits.
Transfer everything into a slow cooker, then pour in the beef broth.
Add the bay leaves, thyme, and salt. Stir until well mixed.
Cover the slow cooker and cook for about 4 hours on a high setting.
Place the bread slice onto a baking sheet.
Place the bread slices inside the oven and broil for about 2 minutes.
In a mixing bowl, add the Gruyere, Parmesan cheese, Mozzarella cheese, and Emmental. Stir until well mixed.
Fill the soup crocks with the onion soup, then top each with bread.
Sprinkle 2 tbsp of the cheese mixture on top of each bread.
Arrange the bowls onto a baking sheet.
Place them inside the oven and bake until the top turns brown.
Serve and enjoy!
Notes
Nutrition Facts: Calories: 249.8 | Protein: 11g 22% | Carbohydrates: 17.5g 6% | Dietary Fiber: 1.5g 6% | Sugars: 6g | Fat: 14.7g 23% | Saturated Fat: 8.7g 44% | Cholesterol: 37.6mg 13% | Vitamin A Iu: 359.3IU 7% | Niacin Equivalents: 4.6mg 36% | Vitamin B6: 0.1mg 9% | Vitamin C: 5.9mg 10% | Folate: 34.2mcg 9% | Calcium: 197.4mg 20% | Iron: 3.8mg 21% | Magnesium: 22mg 8% | Potassium: 333.5mg 9% | Sodium: 595.9mg 24% | Thiamin: 0.1mg 9% | Calories From Fat: 132.4
