French Onion Soup

Posted on
French Onion Soup
Print Recipe
Servings Prep Time
4 15 m
Cook Time
45 m
Servings Prep Time
4 15 m
Cook Time
45 m
French Onion Soup
Print Recipe
Servings Prep Time
4 15 m
Cook Time
45 m
Servings Prep Time
4 15 m
Cook Time
45 m
Ingredients
Servings:
Instructions
  1. Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
  2. Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth and Spices; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.
  3. Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.
  4. Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling.
  5. Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted
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French Onion Soup

Posted on
  • Vidalia Onions
  • Beef Broth
  • Thyme
  • Parsley
  • low salt garlic butter
  • Provalone Cheese
  • Swiss Cheese
  • Pinot Noir (French Wine - Red)
  • French Bread

Slice the Onions thin (Use 2 or 3 nice size I like a lot of Onion)
Stove top should be about a medium heat  :
Place the stick of butter in a large pot and add the Onions little at a time so they cook evenly, constantly Stir the onions so they are on the move if you like them to keep the white soft look and feel.

TIP is you Caramelize your Onions : ******** If you Like your onion Caramelized brown then use 3 to 4 full onions ****

Once the Onions begin to get soft raise the Stove temp to high ;  I like to add a few pinches of Parsley with One Can of Beef Broth and stir until it begins to boil

once it boils Lower the temp to medium again and add 3 more cans of beef broth and Thyme let it simmer about 10 minuets

Add Salt and pepper to taste - I feel the onions and beef broth make it salty enough and begin adding your wine ... I add about 2 cups of the wine .. no I do not use the cooking sherry but a nice French Red Wine made from the pinot noir grapes ... you do not have to be shy here when you add it the flavor will be Awesome .. I add about two cups or a full glass of wine because I like to drink the rest with dinner 🙂

Heat the oven to 350

fill your bowls with soup about 3/4 to the top ... Add Swiss Cheese the a nice Slice of the french Bread about half inch in each bowl will do Another Layer of Swiss Cheese - finally Topping it with the Provolone.

Put the bowls on a baking sheet and put it in the oven I like the Top Rack and Broil then until the cheese begins to bubble and boil .. little browning is Good Too

That should  take About 5 minuets so keep a eye on the soup and cheese Don't over Broil

Remove with CARE these things are HOT ... let sit a few minuets before eating .. nice Glass of Wine with it will make your night perfect

 

TIPS ** Get Ceramic Baking Soup Bowls ... once removed from oven With mitts Do not Attempt to cool them off just do not touch the bowls Changing the temp of Ceramic bowls will force them to break so just enjoy the soup and let it cool of naturally

Adding Chicken Stock may be a nice choice if you choose to caramelize the onions

If you choose Chicken stock and beef stick to the red wine - trust me but if you choose all chicken stock and No beef stock then Yes caramelize the Onions and use a nice White Wine and you may want to substitute the Swiss cheese with Mozzarella,

I have found the Beef Broth - red wine - swiss cheese - and soften the onions make a great flavor

But Also using the same cooking instructions

the Chicken Broth and stock with white wine mozzarella and caramelized onions is a good second place runner up ...