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French Onion Soup

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  Sherry 2 Cup (32 tbs)
  Coconut oil 1 Tablespoon
  Onion 3 Medium (organic)
  Rock salt 1⁄2 Teaspoon
  Baguette 200 Gram (1/2 baguette)
  Dairy free cheese 1⁄4 Cup (4 tbs)
  Vegetable broth 8 Cup (128 tbs)
  Black pepper 1⁄2 Teaspoon

1. Peel the onions and thinly slice.
2. Preheat the oven at 375 degrees F.
3. Line the cookie sheet with parchment paper.
4. Diagonally cut the baguette.

5. Heat a stock pot pour in the coconut oil and heat on high.
6. Stir in the onion and simmer for 40 minutes on medium high heat. Stir in between so that it doesn't burn.
7. Spare some of the caramelized onion for garnish.
8. Pour in the sherry and turn down the flame of stove to low. Let the sherry evaporate.
9. Pour in the vegetable broth. Let it simmer.
10. Sprinkle salt and pepper in the soup.
11. Place the baguette over the parchment lined baking sheet. Bake for 10 minutes at 375 degrees F.
12. Take out the baguette from the oven and top with cheese, bake for another 5 minutes, till the cheese melts.

13. Ladle onion soup in a bowl and top it with cheese baguette.

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes

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Average: 4.2 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 213 Calories from Fat 43

% Daily Value*

Total Fat 5 g7.6%

Saturated Fat 2.5 g12.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1223.7 mg51%

Total Carbohydrates 35 g11.7%

Dietary Fiber 4.1 g16.5%

Sugars 4.4 g

Protein 4 g7.6%

Vitamin A 0.1% Vitamin C 12.8%

Calcium 3.1% Iron 1.9%

*Based on a 2000 Calorie diet

French Onion Soup Recipe Video