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Side Dishes

Three-Onion French Onion Soup

Name: Three-Onion French Onion Soup
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 servings, 1/8 recipe (184 g) each
Ingredients: 2 Tbsp. butter; 2 Tbsp. olive oil; 1 lb. (450 g) each red onions, sweet onions and yellow onions, cut lengthwise in half, then crosswise into thin slices; 3 cloves garlic, minced; 4 sprigs fresh thyme; 1/4 cup dry sherry; 7 cups 25%-less-sodium beef broth; 2 Tbsp. Lea & Perrins Worcestershire Sauce; 1 Tbsp. sherry vinegar; 2 bay leaves; 16 French bread slices (1/2 inch thick), toasted; 2 cups Cracker Barrel Shredded 4 Cheese Italiano Cheese

6 Review(s)

1 Hr 30 Min

Prep : 30 Min Cook: 1 Hr

Want to enjoy a taste of comfort food at its best? How about a rich flavourful beef broth flavoured with sweet caramelized onions topped with crispy baguette slices and melted cheese? This easy-to-make version of the time-honoured classic, French onion soup, features three kinds of onions, including sweet onions, red onions and yellow onions. Cozy up to a bowl at your next dinner party, a fantastic skiing weekend dinner, or any cold and wintery night.

What do I need ?

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8 Servings

Original recipe yields 8 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

2 Tbsp. butter

2 Tbsp. olive oil

1 lb. (450 g) each red onions, sweet onions and yellow onions, cut lengthwise in half, then crosswise into thin slices

3 cloves garlic, minced

4 sprigs fresh thyme

1/4 cup dry sherry

7 cups 25%-less-sodium beef broth

2 Tbsp. Lea & Perrins Worcestershire Sauce

1 Tbsp. sherry vinegar

2 bay leaves

16 French bread slices (1/2 inch thick), toasted

2 cups Cracker Barrel Shredded 4 Cheese Italiano Cheese

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How do I make it ?

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Step 1

Melt butter with oil in large skillet on medium-high heat. Add onions; cook 10 min. or until tender, stirring frequently. Simmer on medium-low heat 40 min. or until onions are golden brown, stirring occasionally and adding garlic and thyme for the last 5 min.

Step 2

Stir in dry sherry; cook and stir on medium-high heat 1 min. Add beef broth, Worcestershire sauce, sherry vinegar and bay leaves; stir. Bring to boil, stirring occasionally. Cover, simmer on medium-low heat 20 min., stirring occasionally. Remove and discard bay leaves and thyme sprigs.

Step 3

Heat broiler. Ladle soup into 8 ovenproof bowls; top with toast slices and cheese.

Step 4

Broil, 4 inches from heat, 3 to 5 min. or until cheese is melted and golden brown.

Kraft Kitchen Tips!

Make Ahead

Prepare soup as directed; cool, then refrigerate up to 2 days. When ready to serve, bring soup to boil. Ladle into ovenproof bowls and continue as directed.

Serving Suggestion

Serve with a mixed green salad tossed with your favourite variety of Renée's Dressing.

Variation

Omit the dry sherry, and increase the beef broth to 7-1/4 cups.

Nutrition

Calories

250

Calories From Fat

% Daily Value

Fat 12 g

Saturated fat 6 g

30 %

Cholesterol 25 mg

Sodium 670 mg

28 %

Carbohydrate 24 g

Fibre 3 g

Sugars 8 g

Protein 11 g

Vitamin A

8 %

Vitamin C

20 %

Calcium

20 %

Iron

8 %

Servings

8 servings, 1/8 recipe (184 g) each

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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