I love French Onion Soup. Love. It is so delicious and rich and reminds me of autumn – my favorite season! Plus, it makes the easy dinner recipes list! So I set out to find the perfect recipe for it. And I couldn’t find quite what I was looking for. So I took different elements from different recipes, and made it my own. And, not to toot my own horn or anything, it turned out just as I wanted it to. I’ve made a French Onion Soup believer out of my husband. My toddler (who I admit is strange in his food tastes – only turning his nose up at cotton candy – what the heck?) loves it, too. Mmm…my mouth is watering just thinking of this! So without further ado, here it is. Go give it a try!
Ingredients:
- 5 med. onions
- 2 tbsp. olive oil
- 3 tbsp. butter
- 1/2 tsp. dried thyme
- 1 bay leaf
- 1 1/2 tbsp. flour
- salt
- pepper
- 1/2 tsp. sugar
- 1/2 c. dry cooking sherry
- 6 c. beef stock
- 1 baguette
- swiss or gruyere cheese
Thinly slice onions and saute in olive oil & butter until clear. Add salt, pepper, & sugar – carmelize onions (takes quite a while with how many onions there are – you want it to look delicious and golden, not burnt and brown, so take it slow). Add thyme & flour and cook for a few minutes. Add a bay leaf & cooking sherry to deglaze the pan. Cook for 7-9 minutes. Add beef stock and bring to a boil. Simmer until ready to eat.
Cut 12 slices of baguette, 1/2″ thick, and butter on one side. Toast in oven under broiler. Cut into chunks (usually quarters, depending on the size of the baguette). Ladle soup into oven-proof bowls, add toasted bread & swiss cheese and broil until melted and brown.
French Onion Soup Recipe - a Perfect Fall Comfort Food!
Author: A Mom's Take
Ingredients:
- 5 med. onions
- 2 tbsp. olive oil
- 3 tbsp. butter
- ½ tsp. dried thyme
- 1 bay leaf
- 1½ tbsp. flour
- salt
- pepper
- ½ tsp. sugar
- ½ c. dry cooking sherry
- 6 c. beef stock
- 1 baguette
- swiss or gruyere cheese
Directions:
- Thinly slice onions and saute in olive oil & butter until clear. Add salt, pepper, & sugar - carmelize onions (takes quite a while with how many onions there are - you want it to look delicious and golden, not burnt and brown, so take it slow).
- Add thyme & flour and cook for a few minutes. Add a bay leaf & cooking sherry to deglaze the pan. Cook for 7-9 minutes.
- Add beef stock and bring to a boil. Simmer until ready to eat.
- Cut 12 slices of baguette, ½" thick, and butter on one side. Toast in oven under broiler.
- Cut into chunks (usually quarters, depending on the size of the baguette).
- Ladle soup into oven-proof bowls, add toasted bread & swiss cheese and broil until melted and brown.
Delicious! Happy Fall!
Liz Neal
Thursday 24th of January 2013
Love French Onion Soup. Thanks for the recipe.
Kelly Nicholson
Tuesday 22nd of January 2013
This stuff is goooood!
Kelly Nicholson
Thursday 17th of January 2013
i can eat a pot of that..thanks
Lisa R
Monday 14th of January 2013
is it really that easy to make. I love onion soup especially when it has the cheese melted over the cup.............delicious sibabe64 at ptd dot net
jerseygirl137
Friday 11th of January 2013
This really sounds good and easy to make.