Fast French Onion Soup
"I won't kid you...this is not the time-consuming, tried and true method for preparing this French classic. However, it is great in a pinch, and will fool your guests into thinking you spent much longer in the kitchen than you did!"
photo by lazyme
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 3 medium onions, thinly sliced
- 1⁄4 cup butter
- 2 (13 3/4 ounce) cans beef broth
- 1⁄2 cup water
- 2 teaspoons Worcestershire sauce
- 4 slices French bread, toasted and buttered
- parmesan cheese, grated
- 4 slices swiss cheese or 4 slices gruyere cheese
directions
- In saucepan, cook onions in butter until onions are tender. Add broth, water and Worcestershire sauce. Bring to boil. Simmer, covered, 25 minutes.
- Spoon into 4 ovenproof bowls. Place piece of French bread in each bowl. Sprinkle with Parmesan cheese. Top with cheese slice. Broil until cheese melts.
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Reviews
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This recipe is simple and delicious. -
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WOW. Delicious. Attempted something else gluten free, had already sautéed the onions and did not want to waste them. Googled quick onion soup and it landed me here. I used gf spreadable beef bouillon, water, a small dash each of black pepper, oregano and Lowrey's garlic salt and the worchestershire sauce, bringing it to a quick boil. Meanwhile, in the toaster oven I placed a gf slice of bread (from the freezer), topped with a bit of mozzarella and jarlsberg to melt, and poured myself a bowl and added the bread/cheese "raft" - soooo delicious. This quick recipe rivals any slow cooked "proper" onion soup. Yum.
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really nice, I made it to use as a base for a casserole, but then i liked it so much i ate it
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Jackie, this may not be time consuming and complicated, but it is better than any other French onion soup I've ever made! I had to make some changes based on what I had, but nothing major. I used 4 cups of water and 5 beef bouillon cubes as the base, and I added about 1/4 cup of white wine. I think the butter is the key! It was fabulous! -
This was really simple and tasty. I made it as directed except that I halved the recipe. Thanks Jackie for a great comfort soup. Made for 123 Tag.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
