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Traditional French Onion SoupTraditional French Onion Soup
Traditional French Onion Soup
Traditional French Onion Soup
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Recipe - The Fresh Grocer - Corporate
TraditionalFrenchOnionSoup.jpg
Traditional French Onion Soup
Prep Time10 Minutes
Servings6
Cook Time70 Minutes
Calories424
Ingredients
2 large yellow onions, each cut in half and thinly sliced
1 large red onion, cut in half and thinly sliced
4 Tbs olive oil
4 Tbs unsalted butter
1 bay leaf
1 Tbs granulated sugar
1/4 tsp dried thyme
3 cans (14 ounces each) beef broth
1/4 cup cognac or brandy
1/2 tsp ground black pepper
1 tsp Dijon mustard
1/2 tsp kosher salt
1/2 French baguette, cut into twelve ½-inch-thick slices
6 slices Swiss cheese
6 tsp grated Parmesan cheese
Directions

1. Preheat large saucepot over medium-high heat. Add onions, 3 tablespoons oil and butter; cook 10 minutes or until onions begin to soften, stirring frequently. Reduce heat to medium-low; stir in bay leaf, sugar and thyme. Cook 30 to 35 minutes or until onions turn golden brown, stirring occasionally. Stir in broth, cognac and pepper; heat until mixture begins to simmer. Simmer 20 minutes. Stir in mustard and salt. Discard bay leaf.

 

2. Meanwhile, preheat oven to 400°. Arrange bread slices on rimmed baking pan. Brush top of bread slices with remaining 1 tablespoon oil. Bake bread 10 to 12 minutes or until lightly browned; remove bread to plate.

 

3. Place 6 ovenproof soup crocks or bowls on same baking pan. Ladle soup into bowls. Top each with 2 slices bread, then 1 slice Swiss cheese. Sprinkle cheese with 1 teaspoon Parmesan. Bake 15 to 18 minutes or until cheese melts and begins to bubble and brown.

 

Nutritional Information
  • 24 g Fat
  • 10 g Saturated fat
  • 42 mg Cholesterol
  • 1432 mg Sodium
  • 29 g Carbohydrates
  • 2 g Fiber
  • 19 g Protein
10 minutes
Prep Time
70 minutes
Cook Time
6
Servings
424
Calories

Shop Ingredients

Makes 6 servings
2 large yellow onions, each cut in half and thinly sliced
Medium Yellow Onion
Medium Yellow Onion, 20 Ounce
$1.61 avg/ea$1.29/lb
1 large red onion, cut in half and thinly sliced
Red Onion
Red Onion, 10 Ounce
$1.24 avg/ea$1.99/lb
4 Tbs olive oil
Filippo Berio Olive Oil, 50.7 fl oz
Filippo Berio Olive Oil, 50.7 fl oz, 51 Fluid ounce
$34.99$0.69/fl oz
4 Tbs unsalted butter
Keller's Creamery Unsalted Butter, 4 count, 16 oz
Keller's Creamery Unsalted Butter, 4 count, 16 oz, 16 Ounce
On Sale! Limit 4
$3.99 was $4.69$0.25/oz
1 bay leaf
Badia Bay Leaves, .20 oz
Badia Bay Leaves, .20 oz, 0.25 Ounce
$1.59$6.36/oz
1 Tbs granulated sugar
Domino Premium Pure Cane Granulated Sugar, 4 lb
Domino Premium Pure Cane Granulated Sugar, 4 lb, 4 Pound
$5.29$1.32/lb
1/4 tsp dried thyme
McCormick Ground Thyme, 0.7 oz
McCormick Ground Thyme, 0.7 oz, 0.7 Ounce
$6.29$8.99/oz
3 cans (14 ounces each) beef broth
College Inn 100% Natural Beef Broth, 14.5 oz
College Inn 100% Natural Beef Broth, 14.5 oz, 14.5 Ounce
$1.99$0.14/oz
1/4 cup cognac or brandy
Bowl & Basket Small Ripe Pitted Olives, 6 oz
Bowl & Basket Small Ripe Pitted Olives, 6 oz, 6 Ounce
$2.19$0.37/oz
1/2 tsp ground black pepper
McCormick Coarse Ground Black Pepper, 3.12 oz
McCormick Coarse Ground Black Pepper, 3.12 oz, 3.12 Ounce
$6.59$2.11/oz
1 tsp Dijon mustard
Grey Poupon Dijon Mustard, 8 oz
Grey Poupon Dijon Mustard, 8 oz, 8 Ounce
$4.29$0.54/oz
1/2 tsp kosher salt
Morton Coarse Kosher Salt, 48 oz
Morton Coarse Kosher Salt, 48 oz, 48 Ounce
$3.99$0.08/oz
1/2 French baguette, cut into twelve ½-inch-thick slices
Schär Gluten-Free Baguette, 12.3 oz
Schär Gluten-Free Baguette, 12.3 oz, 12.3 Ounce
On Sale! Limit 4
$7.49 was $7.79$0.61/oz
6 slices Swiss cheese
Finlandia Swiss Cheese
Finlandia Swiss Cheese, 1 Pound
$10.99/lb$10.99/lb
6 tsp grated Parmesan cheese
Polly-O Grated Parmesan Cheese, 5 oz
Polly-O Grated Parmesan Cheese, 5 oz, 5 Ounce
$4.69$0.94/oz

Nutritional Information

  • 24 g Fat
  • 10 g Saturated fat
  • 42 mg Cholesterol
  • 1432 mg Sodium
  • 29 g Carbohydrates
  • 2 g Fiber
  • 19 g Protein

Directions

1. Preheat large saucepot over medium-high heat. Add onions, 3 tablespoons oil and butter; cook 10 minutes or until onions begin to soften, stirring frequently. Reduce heat to medium-low; stir in bay leaf, sugar and thyme. Cook 30 to 35 minutes or until onions turn golden brown, stirring occasionally. Stir in broth, cognac and pepper; heat until mixture begins to simmer. Simmer 20 minutes. Stir in mustard and salt. Discard bay leaf.

 

2. Meanwhile, preheat oven to 400°. Arrange bread slices on rimmed baking pan. Brush top of bread slices with remaining 1 tablespoon oil. Bake bread 10 to 12 minutes or until lightly browned; remove bread to plate.

 

3. Place 6 ovenproof soup crocks or bowls on same baking pan. Ladle soup into bowls. Top each with 2 slices bread, then 1 slice Swiss cheese. Sprinkle cheese with 1 teaspoon Parmesan. Bake 15 to 18 minutes or until cheese melts and begins to bubble and brown.