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French Onion Soup

4 tablespoons vegetable oil
2 1/4 pounds white onion, sliced thin
1 teaspoon sugar
7 1/2 cups vegetable stock
2/3 cup dry red wine
sea salt & black pepper to taste
12 slices French bread
3 cloves garlic, halved
1/2 pound vegetarian Gruyere, grated (optional)

In a large, heavy saucepan, heat the oil
and add the onions.
Cook gently, stirring, over medium heat
until they are covered with oil,
then reduce the heat and over the pan.
Cook 30 minutes until the onions are soft and
brown, stirring occasionally.
Add the sugar and pour in the vegetable stock and wine.
Simmer for 20 minutes and season to taste
with salt and pepper.
Preheat the broiler.
Just before the soup is ready, toast the slices of bread
on both sides, then rub them with cloves of garlic.
Ladle the soup into six ovenproof bowls and put
two slices of the toasted bread on top of each serving.
Sprinkle with grated cheese on the bread and place
the bowls under the broiler until the cheese melts
and bubbles and begins to brown.
Serve at once.

Per serving: 2851 Calories (kcal); 41g Total Fat; (13% calories from fat);
89g Protein; 519g Carbohydrate; 3mg Cholesterol; 7579mg Sodium
Food Exchanges: 33 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 8
1/2 Fat; 0 Other Carbohydrates

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Last Update: 04/21/2000