Lunch / Dinner
French Onion Soup with Parmesan croutons
Maggi Seasoning flavor enhancer is the “secret ingredient” for adding rich, savory umami flavor to this French Onion Soup. On top, Gruyère combines forces with Parmesan croutons to form that layer of wonderfulness that only the French could come up with.
Sweat onions and garlic in 2 Tbsp. oil in a Dutch oven or pot, covered, over medium-low heat, 20 minutes. Add sugar and season with salt; continue cooking until onions caramelized, stirring often, about 40 minutes more.
Deglaze Dutch oven with wine, scraping up any brown bits. Increase heat to high; cook until wine nearly evaporated.
Preheat oven to 375°. Line a baking sheet with parchment.
Toss bread cubes with remaining 3 Tbsp. olive oil and ¼ cup Parmesan; season with salt and pepper. Arrange bread cubes in a single layer on prepared baking sheet.
Preheat broiler to high with rack 6 inches from element.
Divide soup among six broiler-safe bowls; top with croutons, remaining ½ cup Parmesan, and Gruyère. Arrange bowls on a baking sheet
% Daily Value*
Total Fat 27g 41%
Saturated Fat 11g 55%
Cholesterol 46mg 15%
Sodium 906mg 37%
Carbs 44g 14%
*Percent Daily Values are based on a 2,000 calorie diet.