Recipe of Any-night-of-the-week French Onion Soup (Fixate)
Hello everybody, it's Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, Easiest Way to Make Award-winning French Onion Soup (Fixate). One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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Just in addition, the time it takes to cook French Onion Soup (Fixate) estimated approx 80 mins.
To get started with this particular recipe, we must first prepare a few components. You can have French Onion Soup (Fixate) using 12 ingredients and 9 steps. Here is how you cook it.
2 Green; 1 Yellow; 1/2 Purple; 1/2 Tsp
Nutritional Info
Total Fat: 6 g
Saturated Fat: 2 g
Cholesterol: 16 mg
Sodium: 315 mg
Carbohydrates: 29 g
Fiber: 5 g
Sugars: 6 g
Protein: 14 g
Ingredients and spices that need to be Make ready to make French Onion Soup (Fixate):
- 1 Tbsp Olive Oil
- 4 Medium Onions, Sliced
- 4 Cloves garlic, finely chopped
- 1 (8 oz) Smoked Turkey Leg (optional)
- 2 Bay Leaves
- 2 Fresh Thyme Sprigs
- 1 Dash Sea Salt (or Himalayan Salt)
- 1/4 Tsp Ground White Pepper
- 1/3 Cup Red Wine
- 6 Cups Low-Sodium Organic Beef Broth
- 4 Slices Low-Sodium Sprouted Whole-Grain Bread
- 4 Tbsp Shredded Gruyere (or Parmesan) Cheese
Instructions to make French Onion Soup (Fixate)
- Heat oil in large saucepan over medium-high heat.
- Add onions; cook, stirring frequently, for 8 to 10 minutes, or until translucent.
- Add garlic; cook for 1 minute, or until tender.
- Add turkey leg (if desired), bay leaves, thyme, salt, and pepper. Reduce heat to medium-low; cook, stirring occasionally, for 25 to 30 minutes, or until onions are a soft brown color.
- Add wine. Bring to a boil over medium-high heat. Reduce heat; gently boil for 2 to 4 minutes, or until almost all liquid is absorbed. Remove turkey leg, bay leaves, and thyme.
- Add broth. Bring to a boil over medium-high heat. Reduce heat; gently boil for 13 to 15 minutes.
- Preheat oven to broil.
- Place bread on a baking sheet; top with cheese. Broil for 3 to 4 minutes, or until cheese is bubbly and brown.
- Evenly ladle soup into four serving bowls; top with bread.
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