French Onion Soup

Legend has it that this soup was created by King Louis XV of France. Late one night, he discovered he only had onions, butter and champagne at his hunting lodge, so he mixed them together to create the first French onion soup. It begins with slow-cooked, carmelized onions. Carmelizing onions takes at least thirty minutes of slow cooking the onions over medium high heat. The carmelizing brings out their sweetness. Then we add our homemade beef stock, spices, red wine and special herbs, simmering the soup to develop its deeply satisfying flavors. Then we top it with a crouton made from a slice of French bread, and top it with parmesan cheese. Just heat and enjoy!
1-serving package

Serving Size: 8 oz.

Ingredients

Beef Stock, Yellow Onions, salted butter, white bread croutons, parmesan cheese, red table wine, salt, pepper, thyme leaves.

Nutrition Facts
Serving Size		8oz
Servings Per Container		1

Amount Per Serving
Calories				128
Calories From Fat				67
% Daily Value*
Total Fat		7g	11%
Saturated Fat		5g	20%
Cholesterol		20mg	7%
Sodium		674mg	28%
Total Carbohydrate		12g	4%
Dietary Fiber		3g	12.00%
Sugars		0.00g	0.00%
Protein		3.00g

Vitamin A	5.00%	Vitamin C		15.00%
Calcium	8.00%	Iron		5.00%
*Percent Daily Values are based on a 2,000 calories diet. Your daily intake may be higher or lower depending upon your caloric needs.

2 Servings	$6.99
4 Servings	$13.99

Heating Instructions

Oven:

Preheat oven to 350 degrees.
Remove plastic wrap from paper tray and place tray on pie pan in oven for 10-12 minutes until hot.
Place in bowl and serve.

Microwave:

Prepare product from thawed state for best results.
Remove plastic wrap from paper tray and place on plate in microwave.
Heat on medium to medium-high heat for 2-3 minutes until hot.
Place in bowl and serve.

Customer Feedback
Avg rating: based on 6 rating(s).
too salty
	Luz M M. (05/10/2008)

Good, but salty
	Mark P. (03/05/2008)

Hoped for larger portions of this excellent tasting soup.
	Diana D. (08/28/2007)

French Onion Soup

Ingredients

Heating Instructions

Customer Feedback