Classic Onion Soup With Veal Stock
Updated September 22, 2015
- Total Time
- 1 hour 30 minutes
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Ingredients
2 tablespoons unsalted butter
2 ½ pounds yellow onions (about 8 medium), peeled, halved and thinly sliced
2 leeks, white and light green parts only, well rinsed and finely chopped
2 cloves garlic, peeled and minced
7 cups veal stock (see recipe)
3 sprigs thyme
3 sprigs parsley
1 bay leaf
4 teaspoons dry sherry
Kosher salt and freshly ground pepper to taste
6 slices toasted French bread
8 ounces grated Gruyere cheese
Nutritional analysis per serving (6 servings)
33 grams carbs; 52 milligrams cholesterol; 360 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 17 grams fat; 5 grams fiber; 1301 milligrams sodium; 21 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large heavy kettle, melt the butter over medium heat. Add the onions, leeks and garlic. Cook, stirring occasionally, until the vegetables are very soft and deeply browned, about 1 hour. (Lower the heat if the onions begin to stick to the bottom of the pan or burn.)
- Step 2
Add the veal stock to the kettle. Wrap the thyme, parsley and bay leaf in a small square of cheesecloth and add the bundle to the kettle. Bring to a boil, lower to a simmer and simmer 15 minutes. Remove from the heat, stir in the sherry and season to taste with salt and pepper.
- Step 3
When ready to serve, preheat the oven to 400 degrees. Place a slice of toasted bread in the bottom of 6 ovenproof soup bowls. Ladle 1 cup of soup over each. Sprinkle generously with cheese and bake until the cheese is deeply browned and bubbling, about 10 minutes. Allow to cool slightly and serve.
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