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French Onion Soup

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French Onion Soup

French Onion Soup

French Onion Soup-MethodFrench Onion Soup-MethodFrench Onion Soup-Method

French Onion Soup

Onion soups have been around for a long time, and have historically been considered “poor man’s” soup because onions were fairly inexpensive and easy to come by.  French onion soup, specifically, dates back to the 18th century when the French topped it with broiled bread and cheese.

This version, which comes from my mom, calls for stirring grated cheese into the soup broth (an optional addition).   This hearty soup can be a satisfying main course or a filling side dish.  It is simple to make, just allow up to an hour to properly caramelize the onions.  {Although I have to admit that I recently made it when I was short on time and I cooked the onions at a higher temp for only about 30 minutes and the soup still turned out great.}

French Onion Soup
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Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4+
 
This hearty soup can be a satisfying main course or a filling side dish. It is simple to make, just allow up to an hour to properly caramelize the onions.
Ingredients
  • 3 cups sliced onions
  • 1 garlic clove, minced
  • 1 Tbsp butter
  • 4 cups low-sodium beef broth
  • 1¼ cup dry white wine
  • 1 tsp Worcestershire sauce
  • ½ tsp salt
  • 1½ cups Jack cheese
  • French bread or baguette, sliced
Instructions
  1. Heat 1 Tbsp butter in a pan over medium-low heat.
  2. Sauté the garlic and onions until the onions are limp and starting to brown. This may take up to 50 minutes-1 hour.
  3. Stir the broth, wine, Worcestershire and salt into the onions and heat the mixture through.
  4. Reduce the heat and let the soup simmer.
  5. Place four bread slices on a pan and broil them for a couple of minutes until the bread is golden brown on one side, watching them closely to ensure that they don't burn.
  6. Remove the bread from the oven.
  7. For a rich and creamy soup, stir in 1½ cups grated cheese.
  8. For a more standard French onion soup, don't mix the cheese into the soup.
  9. Ladle the soup into four oven-safe bowls.
  10. Place the bread slices, broiled side face down, in each bowl.
  11. Top each bread slice with grated Jack and Parmesan cheese.
  12. Bake the soup at 425 degrees for 10 minutes or until the cheese and bread are golden and the soup is bubbling up around the edges of the bowls. If necessary, you can broil them for a short time to lightly brown the tops.

French Onion Soup

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