You are here

Parisienne Onion Soup

Gadget.Cook's picture
  Vegetable oil 3 Tablespoon
  Onions 3 Cup (48 tbs), quartered
  Beef stock 4 Cup (64 tbs)
  Vermouth 1⁄2 Cup (8 tbs)
  French bread slices 1 Cup (16 tbs)
  Swiss cheese 1 Tablespoon, grated with shredding disk
  Grated parmesan cheese 1 Tablespoon

Place oil and onions in a frying pan, cover, and cook over low heat until soft, about 10 minutes.
Remove lid, turn up heat and brown bnions until they are a rich, mahogany brown, about 10 minutes or longer.
Stir every 2 to 3 minutes and do not burn.
Add stock and simmer 1 hour.
Stir in vermouth.
Place soup in bowls.
Add a slice of French bread to each and sprinkle with a mixture of Swiss and Parmesan cheeses.
Place bowls in a hot oven or under broiler until cheese melts.
Serve immediately.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 265 Calories from Fat 87

% Daily Value*

Total Fat 10 g15.2%

Saturated Fat 2.1 g10.7%

Trans Fat 0 g

Cholesterol 4.5 mg1.5%

Sodium 624.4 mg26%

Total Carbohydrates 32 g10.8%

Dietary Fiber 2.3 g9.3%

Sugars 5.6 g

Protein 10 g20.8%

Vitamin A 0.7% Vitamin C 10%

Calcium 9.8% Iron 12%

*Based on a 2000 Calorie diet

Parisienne Onion Soup Recipe