Dad's Favorite French Onion Soup

"My Dad loves this almost as much as he loves a good steak dinner. This one's for you Pops."
 
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Ready In:
1hr 30mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • In a big saucepan, melt the butter; add the onions, salt and pepper, and mustard.
  • Saute over low heat, stirring occasionally, until onions are browned (20-30 minutes).
  • Add the flour and stir until smooth.
  • Add the stock and wine; stir constantly until mixture comes to a boil.
  • Lower the heat and simmer, covered, for 30 minutes.
  • Note: can be made in the crock-pot and cooked on LOW all day after the ingredients are browned.
  • To serve: place French bread slices in oven-proof bowls, add cheeses over the bread.
  • Pour soup over the bread and place bowls under the broiler until the cheese melts.
  • Note: I put the bowls on a baking sheet then place them in the oven under the broiler.

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Reviews

  1. Great recipe... easy to make and tasty with a bit of zing to it. I've made it three times now and it still tstes great Careful with the wine though.
     
  2. I used this recipe to figure out how to add and cook the bread and cheese! I didn't have time to make the soup and used Progresso French Onion Soup in a can. Nevertheless, your technique for broiling the cheese and bread worked perfectly! I would have never thought to put the bread first, then the cheese, then pour the soup. I put a just a little cheese on top of the soup too. Boars Head Imported Swiss was very zesty and flavorful. My husband loved this. I put the bowl into the toaster oven and it browned beautifully. Thank you very much.
     
  3. Fantastic dish. It has become a family favorite. Skipped on the wine. Still was great.
     
  4. French onion soup is my favorite and this is a great recipe. One cup of wine was just right for my taste but for those who are not sure, I recommend starting with 1/2 cup and tasting first. Add up from there. This soup has a very full bodied flavor. You gave easy to follow instructions which were appreciated. Thanks Nurse Di. As always, another first class recipe.
     
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