French Onion Soup
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This recipe for French Onion Soup is one that I've had for at
least 25 years, if not more. It's fairly simple and not really
complicated to make. I tend to keep onions in a cool dark place
in my pantry, just like potatoes. Check the ingredient list as you
will probably have most ingredients on hand, if not all. Also, I
don't overly carmelize the onions. It's a personal preference but I
like the flavor better.
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Ingredients
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• 1 baguette (sliced into 1-inch thick pieces)
• 2 Tbsp unsalted butter
• 1 Tbsp olive oil
• 4 medium yellow onions, thinly sliced
• 6 cups stock (beef, chicken or mixed)*
• 8 ounces cheese, Swiss or Gruyére, grated and divided
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Preheat broiler. You will need 4 bowls that can be put under the broiler.
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Instructions
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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 about15 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 and/or chicken, with 6 cups
of water. You may not need to add additional salt.
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Tips
• Try sweet onions like Vidalias. Their sweetness adds a totally
different level of flavor.
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