Ingrédients pour Mo Bettah French Onion Soup
- 7 tbsp butter
- 2 lbs sweet onions (Vidalia or similar)
- 1 large carrot, diced
- 2 cups dry white wine
- 8 cups beef broth (made with concentrated base)
- Garlic Cloves
- 2 tbsp chopped fresh parsley
- 2 stalks celery tops, chopped
- 2 sprigs fresh thyme
- 3 tbsp all-purpose flour
- 1/4 tsp freshly grated nutmeg
- Gruyere Cheese
- Four 1-inch thick slices French bread
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Mo Bettah French Onion Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Mo Bettah French Onion Soup
- Lightly brown 2 lbs quartered sweet onions and 1 large carrot, diced, in 4 tbsp butter over medium heat for about 20 minutes, until softened and lightly caramelized.
- Add 1 cup dry white wine and bring to a boil. Reduce heat and simmer until the wine is reduced by half, about 10 minutes.
- Add 8 cups beef broth (made with concentrated base according to package directions), 4 cloves minced garlic, 2 tbsp chopped fresh parsley, 2 stalks celery tops chopped, and 2 sprigs fresh thyme.
- Bring to a boil, then reduce heat and simmer gently for 30 minutes.
- Strain the broth through a fine-mesh sieve, reserving the broth and discarding the solids.
- In a separate pan, sauté 2 lbs thinly sliced sweet onions in 3 tbsp butter over medium heat until golden brown and caramelized (about 30-40 minutes).
- Stir in 3 tbsp all-purpose flour, then 1 cup dry white wine and the reserved broth. Whisk until smooth.
- Add 1/4 tsp freshly grated nutmeg, salt, and pepper to taste.
- Cover and simmer gently on low heat for 1 hour, stirring occasionally.
- While the soup simmers, cut the crust off of four 1-inch thick slices of French bread and fry them in a lightly buttered skillet until golden brown and crisp.
- Set the fried bread aside.
- When ready to serve, stir 2-3 tbsp grated Gruyere cheese into the soup.
- Ladle the soup into four oven-safe bowls.
- Place one slice of fried bread into each bowl and top with the remaining Gruyere cheese.
- Place bowls on a foil-lined baking sheet and broil for 2-3 minutes, or until the cheese is melted and bubbly.
- Enjoy your delicious French onion soup! (And yes, feel free to enjoy the rest of the white wine while you wait!)
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
27g
Fat
88g
Carbs
17g
