Ever since I ventured to the “Hotel de Paris” with my French Club for an authentic French dinner in the eighth grade, this has been my absolute favorite soup! Madame Weiss (our French teacher) allowed us to place our order and converse during dinner only in French! Unfortunately, the small hotel and it’s famous romantic restaurant closed many years ago…
This savory soup is perfect all by itself, but top with slices of fresh baguette and melted Gruyère and Parmesan-Reggiano and you'll be in French Soup heaven!
French Onion Soup:
4 tablespoons unsalted butter
1 tablespoon vegetable oil
3 pounds Vidalia (or sweet) onions (about 5 medium), halved lengthwise and thinly sliced
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 teaspoon granulated sugar
1 cup dry white wine
2 tablespoons all-purpose flour
6 cups beef broth
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
2 bay leaves
1 tablespoon dry sherry
1 small baguette, cut into 1/2-in slices
8 ounces Gruyère cheese, grated (about 2 heaping cups)
1/2 cup grated Parmigiano Reggiano
HOW I MAKE THIS:
NUTRITION INFORMATION (Per serving, based on 5 servings)
Fat: 31 g
Saturated fat: 17 g
Carbohydrates: 53 g
Sugar: 19 g
Fiber: 4 g
Protein: 31 g
Sodium: 1,697 mg
Cholesterol: 82 mg
YIELD: 4 to 6 servings
Originally posted September 2012; revised and reposted January 2017.
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