French Onion Soup with Croutons au Gratin
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Servings: 2
Ingredients:
French Onion Soup with Croutons au Gratin
| Nutritional Info | |
| Per serving | - |
| Energy | 429 Calories |
| Protein | 28 g |
| Carbohydrates | 21 g |
| Fat | 31 g |
| Fibre | 2.5 g |
| Sodium | 992 mg |
| Nutrient % DV | - |
| Calcium | 40% / 435 mg |
| Vitamin B12 | 42% |
| Niacin | 37% |
| Phosphorus | 31% |
| Vitamin A | 29% |
Suggested Recipes
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2 tbsp (30 mL) butter
1 cup (250 mL) chopped mixed wild mushrooms (cremini, shitake and oyster)
1 cup (250 mL) thinly sliced onion
1 tbsp (15 mL) all-purpose flour
2 tbsp (30 mL) 35% whipping cream
2 cups (500 mL) reduced-sodium beef stock
Four 1/2-inch (1 cm) thick slices baguette
1 cup (125 mL) shredded Canadian Gruyere cheese
2 tbsp (30 mL) crumbled Canadian blue cheese
1 tbsp (15 mL) finely chopped chives
Preparation:
Prep time: 8-10 min • Cook time: 36 min
In medium saucepan, melt butter over medium-low heat; saute mushrooms and onions for about 10 to 12 minutes or until lightly caramelized. Stir in flour to absorb butter; slowly stir in cream. Increase heat to high, stir in stock and bring to boil. Reduce heat and simmer, stirring occasionally for 20 minutes or until flavours are blended.
Lightly toast baguette slices in a toaster; set aside. Preheat broiler. Place oven-proof soup bowls on baking sheet and ladle soup into bowls.
Top each bowl with two baguette slices and sprinkle with Canadian Gruyere and blue cheese. Broil for about 2 minutes or until cheese is lightly browned and bubbly. Place bowls on serving plate and sprinkle with chopped chives. Be sure to warn your guest that the bowl is very hot.
In medium saucepan, melt butter over medium-low heat; saute mushrooms and onions for about 10 to 12 minutes or until lightly caramelized. Stir in flour to absorb butter; slowly stir in cream. Increase heat to high, stir in stock and bring to boil. Reduce heat and simmer, stirring occasionally for 20 minutes or until flavours are blended.
Lightly toast baguette slices in a toaster; set aside. Preheat broiler. Place oven-proof soup bowls on baking sheet and ladle soup into bowls.
Top each bowl with two baguette slices and sprinkle with Canadian Gruyere and blue cheese. Broil for about 2 minutes or until cheese is lightly browned and bubbly. Place bowls on serving plate and sprinkle with chopped chives. Be sure to warn your guest that the bowl is very hot.
Additional Information
- Tip: This recipe is perfect for a large crowd because it is easy to double or triple. To make ahead, prepare the soup through Step 1, cool and refrigerate in an airtight container for up to 1 day. Reheat gently until hot and proceed with Steps 2 and 3.
Source
Dairy Farmers of Canada
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