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French Onion Soup


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 caramelize the onions. It's a personal preference but I like the flavor better.

Simple French Onion Soup


•  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

Preheat broiler.  You will need 4 bowls that can be put under the broiler.


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. 

* 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.


•  Try sweet onions like Vidalias.  Their sweetness adds a totally                     different level of flavor.






I love these soup bowls from Le Tauci.

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