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Onion Soup Les Halles

Onion Soup Les Halles Recipe

  • 6 ounces (168 g) butter
  • 8 large onions (or 12 small onions), thinly sliced
  • 2 ounces (56 ml) port
  • 2 ounces (56 ml) balsamic Vinegar
  • 2 quarts (2.2 liters) dark chicken stock
  • 4 ounces (112 g) slab bacon, cut in ½-inch (1-cm) cubes
  • 1 bouquet garni
  • Salt and pepper
  • 16 baguette croutons (sliced and toasted in the oven with a little olive oil)
  • 12 ounces (340 g) grated Gruyere cheese (real, imported Gruyère!)
  • Large, heavy-bottomed pot
  • Wooden spoon
  • Ladle
  • 8 ovenproof soup crocks (Restaurant supply shops sell these by the hundreds. Be sure to use ovenproof.)
  • Propane torch (optional)
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 740kcal (37%)
Total Fat 41g (64%)
Saturated Fat 22g (110%)
Cholesterol 109mg (36%)
Total Carbohydrate 61g
Dietary Fiber 4g
Sugars 13g
Protein 30g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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