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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 carmelize the onions. It's a personal preference but I

like the flavor better.


•  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


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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