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Stonewall Kitchen interpretation of a classic
For true authenticity, add a slice of French bread and top with cheese
We love French Onion Soup, brought to popularity in the 60's when French style chefs like Julia Child introduced our Country to such cuisine. Full of flavorful onions soaking in a smooth broth, Stonewall Kitchen French Onion Soup mix helps you prepare this beautiful soup in minutes so you can get back to reminiscing with your friends.
Black Beluga Lentils, Onion, Carrots, Scallions, Spices, Herbs, No-added salt or preservatives.
You will need: 4 Tbsp. butter, 1 very large sweet onion, 9 cups beef broth, 1 cup apple cider.
Optional topping: French bread and Gruyere cheese.
Peel and thinly slice onions. In a 4 quart pot, melt butter and saut‚ onions for 10 mins. (To caramelize, add 2 tsp. sugar and cook an extra 20 minutes.) Add soup mix, stir, then add broth and cider. Simmer covered on low for 30 mins. Ladle into 6-8 bowls and top with toasted bread or croutons and sliced cheese. Place bowls under broiler to melt cheese and serve.
Black beluga lentils give this soup more substance and nutritional value than typical French onion soup. Delicious with or without the cheesy topping.