French Onion-Shallot Soup

Name: French Onion-Shallot Soup
Prep time: 1 h 10 min
Total time: 1 h 25 min
Yield: 4
Cuisine: French
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)

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Prep 1 hr 10 min
Total 1 hr 25 min
Ingredients 14
Servings 4

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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.

by Qué Rica Vida Cocina

Updated Mar 24, 2014

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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)

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.

Expert Tips

tip 1
Omit French bread and cheeses; do not broil.

Nutrition Information

440 Calories, 21g Total Fat, 20g Protein, 41g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 440

Calories from Fat: 190

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

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

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.