French Onion Soup - King Kullen

French Onion Soup

Recipe - Bay Shore King Kullen

French Onion Soup

Prep Time3 Minutes

Cook Time120 Minutes

Ingredients

10 medium yellow onions (halved, peeled and thinly sliced)

3 Tbsp sugar

3 Tbsp olive oil

2 tsp dried thyme

coarse salt

ground pepper

3 cans (14.5 oz) reduced-sodium chicken broth

1 c dry red wine

Directions

Preheat oven to 450.
Toss onions, oil, sugar, thyme, 3 tsp salt, and 1/2 tsp pepper in a large roasting pan. Cover tightly with aluminum foil, and cook until steamed (about 30 minutes).
Uncover onion mixture and cook, stirring every half hour, until onions are golden brown and caramelized (about 1 hour more).
Transfer onion mixture to a large sauce pan. Stir in chicken broth and 6 cups of water. Bring to a boil, and then reduce to simmer. Cook until liquid has darked (about 15-20 minutes).
Meanwhile, deglaze roasting pan with red wine, scraping browned bits with a wooden spoon. Simmer until reduced and syrupy, about 2 minutes. Pour the liquid into the soup, and season with salt and pepper to taste.

3 minutes

Prep Time

120 minutes

Cook Time

Servings

Shop Ingredients

Makes 0 servings

10 medium yellow onions (halved, peeled and thinly sliced)

Onions Yellow, 0.38 Pound

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$0.64 avg/ea$1.69/lb

3 Tbsp sugar

Food Club Sugar, Granulated, Pure Cane, 4 Pound

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$4.79$1.20/lb

3 Tbsp olive oil

Filippo Berio Olive Oil, 25.3 Fluid ounce

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$10.99 was $16.49$0.43/fl oz

2 tsp dried thyme

Badia Thyme, 0.5 Ounce

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$1.19$2.38/oz

coarse salt

Not Available

ground pepper

McCormick Coarse Ground Black Pepper, 1.5 Ounce

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$3.79 was $4.29$2.53/oz

3 cans (14.5 oz) reduced-sodium chicken broth

College Inn Chicken Broth, 40% Less Sodium, 100% Natural, 14.5 Ounce

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$1.59$0.11/oz

1 c dry red wine

Holland House Red Wine Vinegar, 12 Fluid ounce

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$4.69$0.39/fl oz

Directions

Preheat oven to 450.
Toss onions, oil, sugar, thyme, 3 tsp salt, and 1/2 tsp pepper in a large roasting pan. Cover tightly with aluminum foil, and cook until steamed (about 30 minutes).
Uncover onion mixture and cook, stirring every half hour, until onions are golden brown and caramelized (about 1 hour more).
Transfer onion mixture to a large sauce pan. Stir in chicken broth and 6 cups of water. Bring to a boil, and then reduce to simmer. Cook until liquid has darked (about 15-20 minutes).
Meanwhile, deglaze roasting pan with red wine, scraping browned bits with a wooden spoon. Simmer until reduced and syrupy, about 2 minutes. Pour the liquid into the soup, and season with salt and pepper to taste.