Directions
Subtitle: This easy soup is perfect for cold winter days!
Description: This delicious French onion soup recipe will bring you back to the comforting warmth of a Parisian bistro. It’s filled with flavorful ingredients that will surely satisfy your taste buds. The recipe is quick and easy to prepare, making it ideal for busy cooks who still want to enjoy a heartwarming meal at home.
Ingredients List:
– 4 large carrots (about 1 pound), peeled and chopped
– 1 medium-size yellow onion, finely chopped
– 1/2 cup all-purpose flour
– 4 cups chicken broth
– 1 tablespoon vegetable oil
– Salt and freshly ground black pepper to taste
– 4 ounces baby spinach leaves, washed and drained
– 1 tablespoon butter, melted
– Croutons for garnish
Instructions:
1. Preheat oven to 400°F. Toss the carrots and onions together in a large bowl until they are evenly coated with seasonings. Drizzle with oil, sprinkle with salt and pepper, and toss again to coat. Set aside.
2. In a small saucepan over medium heat, whisk together the flour and 2 cups of the chicken broth until smooth. Cook, stirring constantly, until the mixture thickens slightly, about 5 minutes. Remove from heat.
3. Meanwhile, place the remaining 2 cups of chicken broth into a large pot over medium-high heat. Once boiling, reduce the heat to low and simmer for 5 minutes. Add the saffron broth mixture to the pot and return to a simmer. Stir occasionally to prevent scorching.
4. Place the carrot and onion mix in a roasting pan and transfer to the oven. Roast for 30 minutes, rotating once halfway through.
5. While the vegetables are roasting, puree the spinach in a blender using just enough water to thin out the mixture. Set aside.
6. When the vegetables are tender, remove them from the oven and transfer them to a food processor along with the roasted garlic and thyme. Puree everything together until it becomes a thick soup consistency.
7. Return the pureed vegetables to the pot on the stove top and whisk in the melted butter and the pureed spinach. Season with salt and pepper if necessary. Simmer for a few minutes, until heated through.
8. Ladle the hot soup into individual bowls and serve immediately, garnishing each serving with croutons if desired.
Servings: 4 servings
Difficulty Level: Easy
Nutrition Information:
– Calories: 200 calories per serving
– Total Fat: 6 grams
– Cholesterol: 0 milligrams
– Sodium: 1 gram
– Carbohydrate: 18 grams
– Protein: 4 grams
– Vitamin A: 2% Daily Value
– Vitamin C: 1% Daily Value
– Iron: 1% Daily Value
– Calcium: 3% Daily Value
Total Time Needed: Approximately 3 hours, including prepping and cleanup.
Note: Make sure to use fresh produce and ingredients for best results. Enjoy!
Steps
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1
Done
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Preheat oven to 400°F. Toss the carrots and onions together in a large bowl until they are evenly coated with seasonings. Drizzle with oil, sprinkle with salt and pepper, and toss again to coat. Set aside. |
|
2
Done
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In a small saucepan over medium heat, whisk together the flour and 2 cups of the chicken broth until smooth. Cook, stirring constantly, until the mixture thickens slightly, about 5 minutes. Remove from heat. |
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3
Done
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Meanwhile, place the remaining 2 cups of chicken broth into a large pot over medium-high heat. Once boiling, reduce the heat to low and simmer for 5 minutes. Add the saffron broth mixture to the pot and return to a simmer. Stir occasionally to prevent scorching. |
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4
Done
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Place the carrot and onion mix in a roasting pan and transfer to the oven. Roast for 30 minutes, rotating once halfway through. |
|
5
Done
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While the vegetables are roasting, puree the spinach in a blender using just enough water to thin out the mixture. Set aside. |
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6
Done
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When the vegetables are tender, remove them from the oven and transfer them to a food processor along with the roasted garlic and thyme. Puree everything together until it becomes a thick soup consistency. |
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7
Done
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Return the pureed vegetables to the pot on the stove top and whisk in the melted butter and the pureed spinach. Season with salt and pepper if necessary. Simmer for a few minutes, until heated through. |
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8
Done
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Ladle the hot soup into individual bowls and serve immediately, garnishing each serving with croutons if desired. |
