Community Pick
Edith Gump's French Onion Soup
photo by Fairy Nuff
- Ready In:
- 1hr 45mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1⁄4 cup butter
- 3 medium white onions, sliced
- 3 (14 ounce) cans beef broth (Swanson is best)
- 1 teaspoon salt
- 1⁄4 teaspoon garlic powder
- 3 tablespoons parmesan cheese, grated
- 6 -12 slices French bread (baguette)
- 6 slices swiss cheese
- 6 slices mozzarella cheese
- 6 tablespoons parmesan cheese, shredded
directions
- Sauté onions in melted butter in a large soup pot or saucepan for 15 to 20 minutes or until onions begin to brown and turn transparent.
- Add beef broth, salt and garlic powder to onions.
- Bring mixture to a boil, then reduce heat and simmer uncovered for 1 hour. Add the grated parmesan cheese in the last 10 minutes of cooking the soup.
- When soup is done, preheat oven to 350 degrees and toast the French bread slices for about 10 to 12 minutes or until they begin to brown. When bread is done, set oven to broil.
- Build each serving of soup by spooning about 1 cup of soup into an oven-safe bowl. Float a toasted slice or two of bread on top of the soup, then add a slice of Swiss cheese on top of that.
- Place a slice of mozzarella on next and sprinkle 1 tablespoon of shredded parmesan cheese over the top of the other cheeses.
- Place the soup bowl on a baking sheet and broil for 5 to 6 minutes or until the cheese begins to brown.
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Reviews
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This was excellent! We used the base recipe, and modified it a bit. We only used 2 cans of beef broth and 2 yellow onions. In addition, we added a few dashes of worcestershire sauce to taste when we mixed in the soup and seasonings. We thought this made a big difference in enhancing the flavor of the soup. We also used provolone cheese on top, as that was what we had on hand, and it was excellent. Thanks for a great recipe that we will make again and again!!
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This soup turned out really good. I made it using Better than Bouillon beef stock base. I used that instead of the beef stock in the cans. It has a much richer, better flavor. Next time I will use the same beef stock base but I would add another 8oz. of water. It will make the soup a little bit thinner. I thought that at the end there was a bit too much onion and not enough soup. That should be perfect. Cheeses tasted great together. Make sure you toast the baguette rounds before melting the cheese over them. Perfect!!!
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Follow this incredibly easy recipe exactly if you want to serve a truly great soup. I served this on our Christmas Day dinner in Sourdough Bread Bowls with awesome results. My son requested this soup in the bread bowl and he did serious damage to his 2 servings! Thanks Potsie for another wonderful (and easy) recipe to make. I will make this again.
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Tweaks
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Well, pot scrubber, you better carry on pretending to like Edith Gump, because I would hate to miss out on any more little recipe gems she may let slip to you. I love french onion soup, but have never made it myself; I didnt realise how easy and delicious the results would be...Loved this recipe; i will now have to keep a "stock" of onions and beef broth in for those cold winter nights!! I used "Sweet Sue " broth instead of Swansons ( hope that was permissable ) And not having french bread at the time, I cooked 2 slices of texas toast with garlic and three cheeses, and used that instead with a big slice of Swiss cheese on the top.I will behave myself next time and get the real thing, but this sure did warm our tummies up. Thanks for a great recipe.
RECIPE SUBMITTED BY
Pot Scrubber
United States
Peace, peeps!