Recipe courtesy of Wolfgang Puck
Onion Soup
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 518
- Total Fat
- 28
- Saturated Fat
- 14
- Carbohydrates
- 33
- Dietary Fiber
- 3
- Sugar
- 10
- Protein
- 32
- Cholesterol
- 82
- Sodium
- 1151
- Total: 1 hr 30 min
- Prep: 20 min
- Cook: 1 hr 10 min
Ingredients
4 medium onions
3 tablespoons mild-flavored oil, such as almond or safflower
1/2 cup port
8 cups chicken stock
Salt and freshly ground black pepper
1 bouquet garni (fresh thyme, bay leaf, and celery stalk tied together)
12 (1/4-inch thick) slices French bread, toasted
3 cups grated Gruyere
Directions
- Thinly slice the onions. Heat a 6-quart stockpot. Add the oil and heat. Add the onions and saute until golden brown over medium-low heat, about 25 to 30 minutes. Deglaze the pan with port. Add stock, salt, pepper, and bouquet garni, and simmer for 30 to 40 minutes.
- Preheat the broiler.
- Pour the soup into 6 oven-proof bowls. Top each bowl with 2 slices of bread and sprinkle with the cheese. Brown under the broiler until the cheese is golden brown and bubbly.