You’ll never miss the baguette in this rich beef and onion broth covered with a gooey layer of golden-brown cheeses.
Ingredients
- ¾ cup salted butter
- 2 large yellow onions, sliced into thin rings
- 6 cups beef broth
- ½ cup dry white wine
- 1 bay leaf
- 1 tsp dried thyme
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- 4 oz (110 g) Gruyère, sliced
- 4 oz (110 g) Parmigiano-Reggiano, grated
How to Make It
- Heat a medium soup pot over medium-low heat. Add salted butter.
- When butter melts, add yellow onions. Cook, stirring occasionally, for 20 to 30 minutes, or until a deep caramel brown.
- Add beef broth, dry white wine, bay leaf, dried thyme, sea salt, and black pepper. Stir, cover, and simmer for 20 minutes. Remove and discard bay leaf.
- Preheat the broiler to high and place a rack on the highest shelf.
- Place 4 ovenproof crocks or metal bowls on a rimmed metal baking sheet.
- Divide soup into the 4 crocks. Cover with Gruyè re and Parmigiano Reggiano.
- Place the crocks on the top shelf of the oven and broil for 2 to 4 minutes, or until cheese is bubbly and golden brown. Let cool for 2 minutes before serving.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 601 kcal Calories from Fat: 477 kcal |
|
% Daily Value*
|
| Total Fat 53 g 151% |
Trans Fat 0.0 g |
carbohydrates 9 g 7% |
Dietary Fiber 1 g 3% |
Protein 23 g 46% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |