Onion Soup [Soupe à l’Oignon] Recipe

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Onion Soup [Soupe à l’Oignon]
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Ingredients
15
Count
Nutrition
6892
Calories
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Ingredients:

Directions:

  1. Melt the butter and oil together in the bottom of a 4- to 5-quart saucepan or Dutch oven over moderately low heat. Add the onions, toss to coat them in oil and cover the pot. Reduce the heat to real low and let them slowly steep for 15 minutes. They don’t need your attention; you can even go check your email.
  2. After 15 minutes, uncover the pot, raise the heat slightly and stir in the salt and sugar. Cook onions, stirring frequently, for 30 to 40 minutes until they have turned an even, deep golden brown. Don’t skimp on this step, as it will build the complex and intense flavor base that will carry the rest of the soup. Plus, from here on out, it will be a cinch.
  3. After the onions are fully caramelized, sprinkle them with flour and cook, stirring, for 3 minutes. Add the wine in full, then stock, a little at a time, stirring between additions. Season to taste with salt and pepper. Bring to a simmer and simmer partially covered for 30 to 40 more minutes, skimming if needed. Correct seasonings if needed but go easy on the salt as the cheese will add a bit more saltiness and I often accidentally overdo it. Stir in the cognac, if using. I think you should.
  4. Set aside until needed. I find that homemade onion soup is so deeply fragrant and flavor-rich that it can stand alone, but that doesn’t mean we don’t enjoy the graitinéed top once in a while. Here’s how to pull it off:
  5. Preheat oven to 325. Arrange six ovenproof soup bowls or crocks on a large, foil-lined baking sheet. Bring the soup back to a boil and divide among six bowls. To each bowl, add 1/2 teaspoon grated raw onion and a tablespoon of grated cheese. Stir to combine. Dab your croutons with a tiny bit of butter and float a few on top of your soup bowls, attempting to cover it. Mound grated cheese on top of it; how much you use will be up to you. [Julia Child, in another era, felt that 1/2 cup of grated cheese could be divided among 6 bowls. I can assure you that if you'd like your gooey bubbling cheese lid to be anything like what you get at your local French restaurant, you are looking to use more, such as a generous 1/4 cup.]
  6. Bake soups on tray for 20 minutes, then preheat broiler. Finish for a minute or two under the broiler to brown the top lightly. Grab pot holders, and serve immediately.
  7. * Porcini or mushroom stock are a robust vegetarian substitution
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 6891.77 Kcal (28854 kJ)
Calories from fat 2448.81 Kcal
% Daily Value*
Total Fat 272.09g 419%
Cholesterol 1428.08mg 476%
Sodium 9250.96mg 385%
Potassium 8975.76mg 191%
Total Carbs 589.2g 196%
Sugars 29.07g 116%
Dietary Fiber 34.83g 139%
Protein 516.01g 1032%
Vitamin C 14.3mg 24%
Vitamin A 0.6mg 19%
Iron 75.5mg 419%
Calcium 982mg 98%
Amount Per 100 g
Calories 185.35 Kcal (776 kJ)
Calories from fat 65.86 Kcal
% Daily Value*
Total Fat 7.32g 419%
Cholesterol 38.41mg 476%
Sodium 248.8mg 385%
Potassium 241.4mg 191%
Total Carbs 15.85g 196%
Sugars 0.78g 116%
Dietary Fiber 0.94g 139%
Protein 13.88g 1032%
Vitamin C 0.4mg 24%
Iron 2mg 419%
Calcium 26.4mg 98%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 159.7
    Points
  • 178
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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