French · Dinner
French Onion Soup (High-Protein)
Caramelized onions simmered in beef stock, topped with toasted baguette and melted Gruyere, boosted with cannellini beans blended into the broth and a poached egg on top for extra protein. Deep umami sweetness from slow-cooked onions meets a rich, cheesy, protein-dense broth.
$5
20 minsPrep
55 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
625Calories
51.4gProtein
30.8gFat
43.2gCarbs
13.3gSugar
8.9gFiber
1580mgSodium
295mgChol
14.7gSat Fat
1020mgPotassium
530mgCalcium
5.9mgIron
1.9mcgVitamin B12
9mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Peel and slice the onions, drain and rinse the beans, grate the Gruyere, and pick the thyme leaves.
2
Sweat
Melt the butter with olive oil over medium-low heat, add onions with salt, and cook 10 minutes until glossy and slumped.
3
Caramelize
Sprinkle sugar over onions and stir often over medium-low heat for 30 minutes until deep mahogany brown and sweet.
4
Deglaze
Pour sherry into the pot over medium heat and scrape up browned bits for 2 minutes until mostly cooked off.
5
Simmer
Add beef stock, water, thyme, and bay leaf; bring to a gentle simmer over medium heat for 15 minutes until rich.
6
Blitz
Ladle half a cup of hot broth with onions into a blender, add beans, blend until smooth, then stir back in.
7
Poach
Bring a small pot of water to bare simmer over medium-low heat, crack in the egg, and poach 3 minutes.
8
Toast
Place the baguette slice under a hot broiler for 1 minute per side until lightly golden at the edges.
9
Build
Ladle soup into an oven-safe bowl, float the toasted baguette on top, and mound the grated Gruyere over it.
10
Broil
Slide the bowl under a hot broiler for 2 minutes until the Gruyere is melted and browned in spots.
11
Plate
Top with the poached egg, season with black pepper, and serve immediately while the cheese is bubbling.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.6 oz240g cannellini beans, cooked and drained
- 44 medium yellow onions (680g)
- 2 tbsp2 tbsp butter
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp sugar
- 1/2 cup120ml dry sherry
- 3 cups720ml beef stock
- 1 cup240ml water
- 2 sprig2 sprig fresh thyme
- 11 bay leaf
- 22 large eggs
- 2 slice2 slice whole-grain baguette (30g)
- 3 oz86g Gruyere cheese
- salt, to taste
- black pepper, to taste
