Ingredients

3 lbs onions , julienne cut ( about 9 large )
1/4 cup butter
1/4 cup brown sugar
1/4 cup white wine
8 cups beef consomme
3/4 teaspoon salt
3/4 teaspoon pepper
8 slices sourdough bread
8 slices swiss cheese
1 dash Worcestershire sauce ( to taste )
French Onion Soup originated in France and is a classic dish that has been enjoyed for centuries. It is made of caramelized onions, beef broth, and a slice of bread topped with melted cheese. Sedona Orchards' version is an adaptation of this classic recipe and features onions that have been julienne cut and cooked with brown sugar and white wine for added sweetness. The soup is typically enjoyed as a main course and pairs well with a glass of red wine.

Instructions

1.Melt butter into a large pot over high heat.
2.Add onions and cook for 10 minutes while stirring frequently.
3.Add brown sugar and white wine to the pot and cook for another 10 minutes.
4.Once onions are caramelized, add beef consomme, salt, pepper, and Worcestershire sauce to the pot.
5.Bring soup to a boil, reduce heat, and let simmer for 30 minutes.
6.Preheat the broiler.
7.Ladle soup into oven-safe bowls and place a slice of bread on top of each bowl of soup.
8.Add a slice of Swiss cheese on top of each slice of bread.
9.Broil soups in the oven until the cheese is melted and bubbly (about 3 minutes).

PROS

Sedona Orchards’ French Onion Soup is a hearty and comforting meal that is perfect for a cold winter day.

It is easy to make and can be customized to taste by adjusting the amount of salt, pepper, and Worcestershire sauce.

CONS

The soup is high in sodium due to the beef consomme and cheese.

It can be difficult to julienne cut the onions if you do not have a sharp knife or a mandoline slicer.

HEALTH & BENEFITS

Even though Sedona Orchards’ French Onion Soup is not the healthiest option, it does contain antioxidants and vitamins that are beneficial for the immune system.
The onions, in particular, have anti-inflammatory properties that may help reduce the risk of some chronic diseases.

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