Fabulous French Onion Soup

Fabulous French Onion Soup

Melt-in-your-mouth onions, a cup of red wine, and a generous sprinkling of Swiss cheese—this rich, comforting soup is a must-make this fall season.

Fabulous French Onion Soup

Yield: 8

Serving Size: 1 cup

Fabulous French Onion Soup

Ingredients

  • 4–6 small or medium onions, peeled
  • 1 stick unsalted butter
  • 1 cup dry red wine
  • 2 garlic cloves, chopped using Chop ’N Prep Chef
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. coarse kosher salt
  • ½ tsp. black pepper
  • 4 cups low-sodium beef broth
  • 4 cups low-sodium chicken broth
    Crostini
  • 1 baguette, cut into 8 slices
  • 1/3 cup shredded Swiss cheese

Instructions

  1. Set Mandoline round knob to #2, triangular knob to “lock” and select the straight v-shaped blade insert.
  2. Using food guider, slice onions.
  3. In 6-Qt./5.7 L pot over medium heat, melt butter.
  4. Add onions to pot, stirring occasionally until softened and beginning to brown, 15–20 minutes.
  5. Once onions are browned and softened, add wine and garlic. Stir, scraping along the bottom of the pot to pick up any browned onion bits that have collected there.
  6. Add beef and chicken broth to pot.
  7. Bring to a boil, reduce heat and simmer 20–30 minutes.
    Crostini
  1. To create crostini while soup simmers, preheat oven to 400° F/200° C.
  2. Bake baguette slices 5 minutes. Flip, add cheese and bake 5 minutes more, until cheese has melted.
  3. Serve soup topped with crostini.
4–6 small or medium onions, peeled
1 stick unsalted butter
1 cup dry red wine
2 garlic cloves, chopped using Chop ’N Prep Chef
1 tbsp. Worcestershire sauce
1 tsp. coarse kosher salt
½ tsp. black pepper
4 cups low-sodium beef broth
4 cups low-sodium chicken brothCrostini:
1 baguette, cut into 8 slices
1/3 cup shredded Swiss cheese1. Set Time Savers Mandoline™ round knob to #2, triangular knob to “lock” and select the straight v-shaped blade insert.
2. Using food guider, slice onions.
3. In Chef Series 6-Qt./5.7 L Dutch Oven over medium heat, melt butter.
4. Add onions to Dutch oven, stirring occasionally until softened and beginning to brown, 15–20 minutes.
5. Once onions are browned and softened, add wine and garlic. Stir, scraping along the bottom of the pot to pick up any browned onion bits that have collected there.
6. Add beef and chicken broth to Dutch oven.
7. Bring to a boil, reduce heat and simmer 20–30 minutes.
8. To create crostini while soup simmers, preheat oven to 400° F/200° C. Place baguette slices on inverted cover of UltraPro 3.5-Qt./3.3 L Lasagna Pan and bake 5 minutes. Flip, add cheese and bake 5 minutes more, until cheese has melted.
9. Serve soup topped with crostini.