Bistro French Onion Soup
Irresistible French Onion Soup with caramelized onions, savory broth and gooey melted cheese. This recipe has an Irish twist to it, with the addition of Irish Cheddar cheese and Wheaten Bread.
Equipment
- 4 ceramic soup bowls with handles traditionally used to serve French Onion Soup
Ingredients
- 3 lbs onions
- 24 oz beef stock
- 24 oz bone broth
- 4 oz butter 3 oz for sautéing the onions, 1oz for the toast.
- 2 tbsp sherry wine vinegar
- 4 slices Wheaten Bread Use the recipe for it in this website
- 8 oz Irish cheddar
Instructions
- Peel the onions. Cut in half, keep the root in tact and slice.
- Melt the butter in a pot.
- Add the onions, stir around in the butter and cover with a lid. Allow the onions to sauté gently in the butter.
- While the onions are sautéing, slice the Wheaten Bread and grate the cheese.
- Butter the bread and place the pieces on an oven baking tray. Toast the bread gently under a low broiler (grill) and allow the butter to melt into it. Remove when the bread starts to turn brown and butter has melted.
- After 30 minutes of sautéing the onions, remove the lid and add sherry vinegar to the pot. Then add salt.
- Pour in beef stock and the bone broth.
- Bring to a boil, uncovered. Then reduce the heat to a simmer and cook uncovered for 5 minutes.
- Ladle the soup into enamel French Onion Soup crocks.
- Place the toasted buttered bread on top.
- Then the grated cheese is added to the surface of the bread.
- Place the soup bowls under a low / medium broiler (grill) for about 3-5 minutes.
- Remove from the broiler when the cheese has melted.
Video
Notes
Wheaten Bread recipe found here.
Nutrition
Serving: 1bowlCalories: 689kcalCarbohydrates: 47gProtein: 30gFat: 44gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 118mgSodium: 1095mgPotassium: 935mgFiber: 7gSugar: 17gVitamin A: 1284IUVitamin C: 25mgCalcium: 546mgIron: 2mg
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