Eat for Eight Bucks: French Onion Soup

Name: Eat for Eight Bucks: French Onion Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 1 bay leaf; 4 slices country bread; 2 liters chicken stock; 177 milliliters dry white wine or dry vermouth; 1 garlic clove, peeled and thinly sliced; 113 grams Gruyére cheese, coarsely grated; 59 milliliters olive oil; 0 teaspoons freshly ground pepper; 2 teaspoons salt; 4 sprigs thyme; 1 Tbsp unsalted butter; 4 mediums yellow onions, peeled, halved through the stem end, sliced 1/4-inch thick

You can never have too many soup recipes, so give Eat for Eight Bucks: French Onion Soup a try. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 591 calories, 25g of protein, and 32g of fat. It can be enjoyed any time, but it is especially good for Autumn. If you have garlic clove, salt, onions, and a few other ingredients on hand, you can make it. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

In a 5-quart Dutch oven or other large, heavy pot, heat the olive oil over a medium flame.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Add the onions and, stirring frequently to prevent burning, sauté until they are golden, about 30 minutes.

Ingredients you will need

Onion

Add the butter, garlic, thyme, bay leaf, salt, and pepper and cook for 10 minutes. Raise the heat to high, add the white wine, bring to a boil, and reduce the wine by half, about 3 to 5 minutes.

Ingredients you will need

White Wine

Bay Leaves

Butter

Garlic

Pepper

Thyme

Salt

Wine

Add the chicken stock and simmer for 45 minutes.

Ingredients you will need

Chicken Stock

When the soup is done, turn off the burner and preheat the broiler.

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Soup

Equipment you will use

Broiler

Remove the thyme sprigs and bay leaf from the soup.

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Fresh Thyme

Bay Leaves

Soup

Put the slices of bread on a baking sheet and top evenly with grated cheese. Broil until the cheese is bubbly, just a minute or two, and serve with the hot soup.

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Cheese

Bread

Soup

Equipment you will use

Baking Sheet

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Equipment

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Baking Sheet

Ingredients

Servings:

bay leaf 4slices

country bread 2liters

chicken stock 177milliliters

dry white wine or dry vermouth 1

garlic clove, peeled and thinly sliced 113grams

Gruyére cheese, coarsely grated 59milliliters

olive oil 0teaspoons

freshly ground pepper 2teaspoons

salt 4sprigs

thyme 1Tbsp

unsalted butter 4mediums

yellow onions, peeled, halved through the stem end, sliced 1/4-inch thick

Recommended wine: Bordeaux, Champagne, White Burgundy

French on the menu? Try pairing with Bordeaux, Champagne, and White Burgundy. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. One wine you could try is Calvet Cremant de Bordeaux Brut rosé. It has 4.7 out of 5 stars and a bottle costs about 17 dollars.