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French Onion-Shallot Soup

  • Prep 1 hr 10 min
  • Total 1 hr 25 min
  • Ingredients 14
  • Servings 4
Comments (0)

Ingredients

1
tablespoon olive oil
2
tablespoons butter
5
medium onions, thinly sliced (about 4 cups)
1 1/2
cups thinly sliced shallots
1/2
cup red wine
5
cups Progresso™ beef-flavored broth (from two 32-oz cartons)
1
tablespoon finely chopped fresh thyme leaves
1
teaspoon herbes de Provence
1/2
teaspoon salt
1/4
teaspoon pepper
1
dried bay leaf
4
slices (3/4 to 1 inch thick) French bread, toasted
4
slices Gruyère or Swiss cheese
1/4
cup shredded Parmesan cheese (1 oz)

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
Calories from Fat
190
% Daily Value
Total Fat
21g
32%
Saturated Fat
11g
54%
Trans Fat
1/2g
Cholesterol
50mg
17%
Sodium
1790mg
75%
Potassium
460mg
13%
Total Carbohydrate
41g
14%
Dietary Fiber
4g
18%
Sugars
11g
Protein
20g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
45%
45%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 1 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

*Do not use glass containers; they cannot withstand the heat from the broiler and may break.

The long, slow cooking of the onions and shallots gives this soup its rich flavor and color. Gruyère cheese gives it a rich, nutty and buttery flavor.

Omit French bread and cheeses; do not broil.

Directions

  • 1 In 4-quart nonstick Dutch oven, melt butter over medium-high heat; add oil. Stir in onions and shallots to coat with butter and oil. Cook uncovered 10 minutes, stirring every 3 to 4 minutes. Reduce heat to medium-low; cook 30 to 35 minutes longer, stirring well every 5 minutes, until onions are deep golden brown (onions will shrink during cooking).
  • 2 Stir in wine, broth, thyme, herbes de Provence, salt, pepper and bay leaf. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove bay leaf.
  • 3 Set oven control to broil. Place toasted bread in 4 ovenproof bowls or individual ceramic casseroles.* Divide soup evenly among bowls. Place 1 Gruyère cheese slice on each; sprinkle each with Parmesan cheese. Place bowls on cookie sheet or in shallow pan with sides.
  • 4 Broil about 5 inches from heat 1 to 2 minutes or just until cheese is melted and golden brown. Watch carefully so cheese does not burn. If desired, serve with additional French bread.

The long, slow cooking of the onions and shallots gives this soup its rich flavor and color. Gruyère cheese gives it a rich, nutty and buttery flavor.

Rate and Comment

The long, slow cooking of the onions and shallots gives this soup its rich flavor and color. Gruyère cheese gives it a rich, nutty and buttery flavor.