French Three Onion Soup

Votes: 2

Time: 1 hour 25 minutes
Complexity: average
Servings: 4

Nutritional value per serving:

Calories 317, total fat 10.5 G., saturated fats G., proteins 15 G., carbohydrates 40 G., fiber G., cholesterol mg, sodium mg, sugar G.

A modernized version of traditional French onion soup, perfect for those watching their diet and weight. It's low in fat. The onions are sautéed under a lid, and the steam causes them to caramelize, requiring only a small amount of oil. It's added literally for flavor, which is made even more distinctive by the blend of three types of onion: onions, shallots, and leeks. The sautéed onions are then topped with a diluted broth, and seasoned with spices. Ladle the finished soup into bowls and toast in the oven, topped with baguette slices and sprinkled with grated cheese. Even a small amount will be enough to give the soup a delicious, chewy crust.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp (15 g) butter
1 teaspoon olive oil
0.7 kg onions, peeled and cut into thin half rings (about 6 cups chopped)
6 shallots, thinly sliced (1 3/4 cups)
1 leek, white and light green parts thinly sliced, rinsed well, green tops discarded
3-4 fresh sprigs of thyme
1 fresh sprig of rosemary
1 tbsp flour
4 cups lightly salted beef broth
2 tbsp of water
2 tsp Worcestershire sauce
1/4 tbsp. dry sherry
8 slices whole grain baguette (0.5 cm thick), 60 g, toasted
0.5 cup finely grated Gruyere (about 50 g)
1 tbsp chopped fresh chives

Ingredient Substitution Suggestions

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Recipes with similar ingredients: butter, onions, shallots, leeks, thyme, rosemary, premium flour, bouillon, Worcestershire sauce, sherry, baguette, Gruyere cheese, chives

Cooking the dish according to the recipe:

Heat the butter and olive oil in a large saucepan over medium heat. Add the onion, shallot, and leek, season with salt and pepper to taste. Stir and cover. Cook, undisturbed, until the onion is soft and beginning to darken, about 10-15 minutes.
Remove the lid and continue cooking, stirring frequently, until the onions are richly browned and caramelized, about 25 to 30 minutes. (If the onions begin to burn, add water 1 tablespoon at a time.) Meanwhile, tie the reserved leeks with the thyme and rosemary using kitchen string.

Sprinkle the onions with flour and cook, stirring, for 2-3 minutes until the flour is completely incorporated. Stir in the stock and 2 cups of water, scraping up any browned bits from the bottom of the pan; add the herb bunch. Reduce the heat and simmer until thickened, 20-25 minutes. Stir in the Worcestershire sauce and remove from the heat. Discard the herb bunch, stir in the sherry, and season with salt and pepper to taste.
Preheat the oven to broil. Ladle the soup into 4 oven-safe bowls (450 ml each) or ramekins and arrange them on a baking sheet. Top each serving with 2 slices of baguette and sprinkle with cheese. Place in the broiler and broil until the cheese is melted and golden brown, about 1 minute. Sprinkle with chives and serve.

Note

Serving suggestion: Turn this hearty soup into a complete meal with a salad of leafy greens, chopped endive, and beets, dressed with a vinaigrette.

Categories:

recipe / Calorie content of prepared meals / Soups / Thick soups and stews / Vegetable soups / Food Network - recipes / European cuisine / French cuisine

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