LAURA LEE ALICE
COOKS
®
Our Best French Onion Soup Recipe
4 servings
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This French Onion Soup Recipe is one that I've had for at least 25 years, if not more. It's fairly simple and easy to make, even for a beginner. I like to keep my onions in a cool dark place in my pantry, just like potatoes. Check the ingredient list as you will probably have most of the ingredients on hand, if not all. Also, I don't overly caramelize the onions. It's a personal preference but I like the flavor better. A rich stock helps to enhance the flavor of the onions.
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​Since this recipe is so simple, it's not necessary to cook it for a long time. ​​​​​​​​​You will already have a lot of flavor from the stock and browning the onions.​
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​This soup is so warm and comforting; it truly soothes the soul.
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• This is just as good (or better) than the traditional French onion soup.
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• It is best when it's made fresh!
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• I like to use a baguette because of the texture and flavor, but regular French or Italian bread would work as well.
• Top with browned (not burned) diced onion bits!
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• Use stock instead of broth for a richer flavor.
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Simple French Onion Soup
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Ingredients
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• 1 baguette, sliced into 1-inch thick pieces or French bread
• 2 Tbsp unsalted butter
• 1 Tbsp olive oil
• 4 medium yellow onions, thinly sliced
• 6 cups of a really good quality of stock (beef or chicken )*
• 8 ounces cheese, Swiss or Gruyére, grated and divided
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Preheat broiler. You will need 4 heatproof bowls that can be put under the broiler.
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Instructions
1. Toast baguette slices under the broiler until golden brown. Remove from oven.
2. Melt the butter and oil in a large pot over medium-low heat. Add the onions and cook until medium brown.
3. Add the stock and simmer at a low boil for about 15 minutes. Taste before adding salt (see Tip below) and pepper.
4. Divide the bread slices between 4 bowls and sprinkle with 1 tablespoon grated cheese per bowl. Ladle the soup into the 4 bowls over the bread and cheese (they should be full). Sprinkle the rest of the cheese on top and along the lips of the bowls.
5. Place on a foil-lined baking sheet; place in 400°F preheated oven, up to 25 minutes. Check often to make sure they don't burn. The cheese should be brown and puffy.
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* If you don't have enough stock, start with 1 tablespoon of
Better Than Bouillon, beef or chicken, with 6 cups of water. You may not need to add additional salt.
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Tips
• For a change, try sweet onions like Vidalias. Their sweetness adds a totally different level of flavor.
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