One-Eyed Jack French Onion Soup
"Years ago my Dad was in Mexico and ordered French Onion Soup. He said the soup was delicious but the best part was the poached egg he found at the bottom of the bowl," says Barbara, our recipe creator.
Make This Recipe
Ingredients
- 6 Eggland's Best eggs
- 1 tablespoon unsalted butter
- 1 tablespoon flour
- 2 pounds of onions, peeled and very thinly sliced (use your choice of red, white and/or yellow)
- 1 teaspoon sugar
- 1/2 teaspoon ground black pepper
- 1 pinch red pepper flakes
- 4 1/2 cups water
- 1 tablespoon of reduced sodium beef base, or beef demi-glaze
- 2 bay leaves
- Salt, to taste
- 6 thin slices reduced-fat Swiss cheese
- 6 teaspoons of grated Parmesan cheese
Preparation
Preheat oven to 450 degrees F.
Melt butter in a 5 or 6 quart pot set on medium heat.
Add onions, sugar, black pepper, red pepper flakes and 1 tablespoon of water; saute for 2-3 minutes, until onions are tender.
Add flour and stir; cook for 1 minute.
Add in water, beef stock/beef base and bay leaves; stir well, increasing heat to medium-high and bring soup to a boil.
Reduce heat to low and and cook for 30 minutes, uncovered.
Taste soup, and season with salt and pepper if desired.
Spray 6 ramekins, or oven-proof bowls with cooking spray; place bowls on a large cookie sheet.
Crack 1 egg in the center of each bowl; ladle soup around the egg, leaving the yolk exposed.
Tear Swiss cheese slices into postage stamp-size pieces and scatter around yolks; sprinkle with parmesan cheese.
Repeat for all soup bowls.
Bake for 12-15 minutes, or until eggs are set.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Serving |
|---|---|
| Calories | 347 |
| Fat | 12g |
| Saturated Fat | 9g |
| Cholesterol | 221mg |
| Sodium | 437mg |
| Carbohydrates | 17g |
| Dietary Fiber | 3g |
| Protein | 41g |