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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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onionsoupbowl.jpg

 

 

 

I love these soup bowls from Le Tauci.

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