Light French Onion Soup Recipe
This light French onion soup recipe is the perfect thing to make for lunch or an appetizer on a chilly day.
Servings 8 servings
Calories 271kcal
Ingredients
- 1 cup white cooking wine
- ¼ cup butter
- 1 large onion finely sliced
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 garlic clove finely sliced
- ⅓ cup all-purpose flour
- 7 cups chicken or beef stock use chicken for lighter soup, beef for darker
- ½ baguette
- 2 cups Gruyère or Parmesan cheese finely grated
- 2 tablespoons parsley finely chopped
Instructions
- Bring the white wine to a boil in a small saucepan. Allow it to bubble for 30 seconds to fully remove the alcohol.
- Melt the butter in a large stockpot over low heat. Add the onions and season with the salt and pepper. Cook them for 25 minutes over low heat for a lighter soup like the one in the photos, or 45 minutes-1 hour over low heat until they are a deep golden brown and fully caramelized for a dark, amber soup.
- Add the garlic and flour, and stir constantly for 2-3 minutes. Add the stock and wine slowly, stirring continuously. Bring the liquid to a boil, then reduce to medium-low heat, cover and let it simmer for 25 minutes. Add in any additional salt or pepper to taste.
- While the soup is simmering, cut a baguette in half and cover with ½ cup of Gruyère or Parmesan cheese. Broil in the oven for 4-5 minutes until the bread is crispy. Remove and cut into 1 inch square croutons.
- Ladle the soup into bowls while hot and top with croutons, extra cheese, and garnish with parsley. Bon appétit!
Nutrition
Calories: 271kcal | Carbohydrates: 17g | Protein: 15g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 1547mg | Potassium: 488mg | Sugar: 2g | Vitamin A: 455IU | Vitamin C: 2.8mg | Calcium: 335mg | Iron: 1.7mg