Saturday, October 23, 2010

French Onion Soup

Everybody loves a crock of baked French onion 
soup, topped with gooey golden melted cheese.
It's one of our favorite soups. 
A great Fall/Winter soup.
 Just a few basic ingredients. You can make the 
soup ahead and reheat, broil later.
 Saute the onion in the butter and oil until soft. 
It will take about 30-40 minutes to get them golden 
and caramelized which gives the soup great flavor.
Stir in the flour and let it cook for about 2 minutes.
 Add all the liquids. Simmer at least 30 minutes.
 For a dinner size portion use a large soup bowl 
and two pieces of toasted French bread and
 lots of cheese. Broil until the cheese is 
bubbly and golden brown.
 Add a salad, and it's a great dinner. 
Serve the smaller crocks as a first course.

French Onion Soup  

5-6 large yellow onions,
sliced to make about 5 cups                  
1 clove garlic, chopped
1/2 stick butter                                    
1 T oil
1 t salt
1/2 t pepper
1 t sugar
1 t thyme
1 t paprika
2 T flour
3 cans condensed beef broth
2 cans water
1 T Worcestershire sauce
1 bay leaf
1/2 C red wine or dry sherry                                                                                                                                                                                                                                                                                                                                                             
Melt butter and oil in a large soup pot.
 Add the sliced onions and garlic and toss to coat.
Saute on medium heat for 15 minutes,
stirring occasionally until soft. 
Stir in all the seasonings and
continue cooking another 15 minutes until
the onions are golden. Stir in the flour and
cook 2 minutes. Add the broth stirring up
any browned bits on the bottom; stir in the water.
 Add wine, Worcestershire sauce, and bay leaf.
Cover and simmer for 30 minutes or longer.
For Serving
I loaf French Bread
Cheese slices, mozzarella, gruyere or Swiss
Parmesan cheese, grated

Slice French bread into thick slices and
 toast both sides under the broiler.
Place one or two slices of toasted bread
in the bottom of an ovenproof bowl.
Ladle the soup over the bread and
 top with one or two slices of cheese, or
grated cheese and a sprinkle of parmesan.
Add a bit of paprika on top for color.
 Place bowls of soup on a cookie sheet
and broil until the cheese is bubbly and golden.



  1. Can't wait to try this. It looks divine.

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  3. Really great post . . . I love cooking and always wandering here and there to something new .... You have made it easy for me . Thank you :)