French Onion Soup

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Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 2
Calories: 571kcal

Ingredients

Cucumber Water

  • 1/2 Cucumber sliced
  • 24 oz Water
  • Ice cubes

French Onion Soup with Melted Gruyère

  • 2 tsp Extra-virgin olive oil
  • 2 Yellow Onion thinly sliced
  • Salt
  • 2 cloves Garlic minced
  • 1/4 cup Chardonnay wine
  • 4 cups Beef broth
  • 1 Bay leaf
  • 1 tsp Fresh thyme
  • 1/4 tsp Black pepper
  • 2 TBSP Brandy
  • 4 slices Sourdough bread 1-inch thick
  • 1/3 cup Gruyère cheese shredded

Turkey and Cheese Sandwich

  • 2 slices Sourdough bread
  • 3 oz Deli turkey breast
  • 1 slice Cheddar cheese
  • 1/2 cup Romaine lettuce
  • 2 slices Tomato
US Customary - Metric

Instructions

  • Place sliced cucumber in a pitcher with water and refrigerate to infuse. Serve over ice cubes.
  • Heat olive oil in a heavy-bottomed pot over medium heat.
  • Add onions and cook, stirring often, until softened, about 10 minutes.
  • Increase heat to medium-high and cook for about 20 minutes, stirring frequently, until onions begin to brown.
  • Season with salt and continue cooking, stirring often, until deeply caramelized.
  • Add garlic and cook for 1 minute until fragrant.
  • Deglaze with Chardonnay wine, scraping up browned bits.
  • Add beef broth, bay leaf, thyme, and black pepper. Bring to a gentle simmer, then cover, reduce heat to low, and simmer for about 10 minutes. Remove and discard bay leaf.
  • Stir in brandy.
  • Preheat the broiler to low.
  • Place sourdough bread on a sheet pan and broil until lightly browned, about 5–7 minutes.
  • Flip bread, top with Gruyère cheese, and broil until melted, bubbly, and lightly browned.
  • Assemble sandwich by layering deli turkey breast, cheese, romaine lettuce, and tomato between sourdough bread slices.
  • Serve the soup topped with melted Gruyère crostini, alongside turkey and cheese sandwich and cucumber water.

Nutrition

Calories: 571kcal | Carbohydrates: 56g | Protein: 32g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 54mg | Sodium: 2804mg | Potassium: 937mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1652IU | Vitamin C: 17mg | Calcium: 486mg | Iron: 5mg

French Onion Soup

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 15 minutes
Cook Time 1 hour
Servings 2
Calories 571 kcal

Ingredients
 
 

Cucumber Water

  • 1/2 Cucumber sliced
  • 24 oz Water
  • Ice cubes

French Onion Soup with Melted Gruyère

  • 2 tsp Extra-virgin olive oil
  • 2 Yellow Onion thinly sliced
  • Salt
  • 2 cloves Garlic minced
  • 1/4 cup Chardonnay wine
  • 4 cups Beef broth
  • 1 Bay leaf
  • 1 tsp Fresh thyme
  • 1/4 tsp Black pepper
  • 2 TBSP Brandy
  • 4 slices Sourdough bread 1-inch thick
  • 1/3 cup Gruyère cheese shredded

Turkey and Cheese Sandwich

  • 2 slices Sourdough bread
  • 3 oz Deli turkey breast
  • 1 slice Cheddar cheese
  • 1/2 cup Romaine lettuce
  • 2 slices Tomato

Instructions
 

  • Place sliced cucumber in a pitcher with water and refrigerate to infuse. Serve over ice cubes.
  • Heat olive oil in a heavy-bottomed pot over medium heat.
  • Add onions and cook, stirring often, until softened, about 10 minutes.
  • Increase heat to medium-high and cook for about 20 minutes, stirring frequently, until onions begin to brown.
  • Season with salt and continue cooking, stirring often, until deeply caramelized.
  • Add garlic and cook for 1 minute until fragrant.
  • Deglaze with Chardonnay wine, scraping up browned bits.
  • Add beef broth, bay leaf, thyme, and black pepper. Bring to a gentle simmer, then cover, reduce heat to low, and simmer for about 10 minutes. Remove and discard bay leaf.
  • Stir in brandy.
  • Preheat the broiler to low.
  • Place sourdough bread on a sheet pan and broil until lightly browned, about 5–7 minutes.
  • Flip bread, top with Gruyère cheese, and broil until melted, bubbly, and lightly browned.
  • Assemble sandwich by layering deli turkey breast, cheese, romaine lettuce, and tomato between sourdough bread slices.
  • Serve the soup topped with melted Gruyère crostini, alongside turkey and cheese sandwich and cucumber water.

Nutrition

Calories: 571kcalCarbohydrates: 56gProtein: 32gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 54mgSodium: 2804mgPotassium: 937mgFiber: 7gSugar: 12gVitamin A: 1652IUVitamin C: 17mgCalcium: 486mgIron: 5mg
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