This modern version of onions and soup originates in Paris, made with beef broth and caramelized onions. Heartwarming and topped with the best Swiss cheese and a little Parmesan, it is a meal in itself.
French Onion Soup
We’ve tried many variations of French Onion Soup and this is our favorite. Rich and delicious, thanks to son and Chef “Jobert” …..be patient with the onions and let them sweat down so that the end result is a thick, silky soup worthy of all the praise.
Ingredients
- 4 lb. (1816 gr) after trimmed medium white onions, sliced 117 CHO
- ¼ cup Butter 0 CHO
- 2 cups white wine 12 CHO
- 2.5 cups Beef Stock 0 CHO
- 1 cup apple cider 29 CHO
- 4 sprigs of fresh thyme + 1 TBSP Thyme leaves 0 CHO
- 1 – 3 tsp. Salt 0 CHO
- ½ tsp. Pepper 0 CHO
TOTAL CHO 158 CHO
- TOTAL WEIGHT 1516 GRAMS
- 158 CHO DIVIDED BY 1516 GRAMS = .104 CHO/GRAM
- 1 CUP = 226 GRAMS (.104 CHO x 226 GRAMS) 23.5 CHO/CUP
*Thick Baguette or French Bread toasted – CHO in addition to Soup
- ½ cup (40 gr) grated Gruyere cheese per person
- ½ cup (40 gr) grated Swiss/Emmentaler cheese per person
- 2 TBSP (9 gr) grated Parmesan cheese per person
Instructions
- Trim and slice onions. (A 5lb. bag of onions should trim down to be just about exactly 4 lb.)
- Melt butter in a Dutch oven and add onions, 2 tsp. salt and the pepper. Let sweat down, over medium/high heat; stirring occasionally for about 1 hour. Do not stir for at least the first 20 minutes.
- Once the onions start to brown and caramelize, add wine and let the wine cook down for about 20 minutes. The wine should have the consistency of syrup, before adding the apple cider and Thyme sprigs.
- Continue to cook over medium/high heat for about 20 minutes.
- Pre heat broiler.
- Slice bread, toast under broiler on both sides and set aside until ready to assemble.
- Adjust soup seasoning. (More salt may be needed) and add 1 TBSP fresh Thyme leaves.
- Ladle 1 cup soup into French Onion Soup bowls.
- Cover the soup with bread and top with cheeses.
- Broil 5 – 10 minutes on second from top oven rack, until cheese is golden brown.
- Let rest 5 minutes before serving. This soup is very hearty, rich and silky. Serve with a bright crisp salad.