French Onion Soup: the Cook's Illustrated Way Recipe

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French Onion Soup: the Cook's Illustrated Way
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Ingredients
16
Count
Nutrition
234
Calories
Total time
335
Minutes
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Ingredients:

Directions:

  1. For the soup:.
  2. Adjust oven rack to lower-middle position and heat oven to 400°. Generously spray inside of heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray.
  3. Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume).
  4. Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour.
  5. Carefully remove pot from oven and place over medium-high heat.
  6. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly.
  7. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.)
  8. Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes.
  9. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown.
  10. Stir in wine and balsamic vinegar, stirring frequently, until wine evaporates, about 5 minutes.
  11. Stir in broths, 2 cups water, the thyme, bay leaf and parsley (tied with twine or wrapped in cheese cloth for easy removal from pot) and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot.
  12. Increase heat to high and bring to simmer.
  13. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper to taste.
  14. For the croutons: While soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
  15. To serve: Adjust oven rack 4 to 6 inches from broiler and heat broiler.
  16. Set heat-safe soup bowls or crocks on rimmed baking sheet and fill each with about 1 1/2 cups soup.
  17. Top each bowl with two toasted baguette slices (try not to overlap) and divide Swiss cheese slices, laying them in a single layer, if possible, on bread.
  18. Sprinkle each serving with about 2 tablespoons grated Asiago cheese and broil until well browned and bubbly, 7 to 10 minutes.
  19. If using regular soup bowls, broil the toasts and the cheese only and then place the toasts on top of the soup.
  20. Cool 5 minutes and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 234.37 Kcal (981 kJ)
Calories from fat 139.21 Kcal
% Daily Value*
Total Fat 15.47g 24%
Cholesterol 39.65mg 13%
Sodium 481.95mg 20%
Potassium 242.88mg 5%
Total Carbs 9.92g 3%
Sugars 0.78g 3%
Dietary Fiber 0.33g 1%
Protein 14.13g 28%
Vitamin C 0.7mg 1%
Vitamin A 0.1mg 2%
Iron 0.1mg 0%
Calcium 273.2mg 27%
Amount Per 100 g
Calories 61.99 Kcal (260 kJ)
Calories from fat 36.82 Kcal
% Daily Value*
Total Fat 4.09g 24%
Cholesterol 10.49mg 13%
Sodium 127.47mg 20%
Potassium 64.24mg 5%
Total Carbs 2.62g 3%
Sugars 0.21g 3%
Dietary Fiber 0.09g 1%
Protein 3.74g 28%
Vitamin C 0.2mg 1%
Calcium 72.3mg 27%

* 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

  • 5.9
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • sugar free

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