Judi's Special French Onion Soup

"What makes it special? Well, it's special because I have changed this soup to suit my particular tastes and it's not the traditional recipe. I don't like the strong concentrated taste of beef in the soup. And so I have made this super simple soup so that it is half beef stock and half chicken stock. Use canned broth to make this even more convenient. It is delicious, as many friends and family members have remarked. To me, this is heavenly."
 
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Ready In:
1hr
Ingredients:
6
Serves:
8
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ingredients

  • 4 ounces butter
  • 5 large onions, very thinly sliced
  • 2 tablespoons flour
  • 8 cups stock (I use 1/2 chicken and 1/2 beef) or 8 cups broth (I use 1/2 chicken and 1/2 beef)
  • Italian bread or French bread, cut in 1/2 inch slices
  • mozzarella cheese or swiss cheese, thinly sliced, scale back cheese to 1 Tbsp, can be omitted for careful eaters
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directions

  • In a large METAL pot (not enamel or non-stick) over medium heat, melt butter.
  • Cook onions, stirring frequently for about 30 minutes or until golden and transparent.
  • Add flour and cook for one minute.
  • Gradually stir in broth (s).
  • Bring to a boil, reducing heat and simmering for 5 minutes.
  • Preheat oven broiler to high.
  • Pour soup into oven-proof bowls which have been placed on a baking sheet.
  • Place a slice of bread on top of each bowl and place as much cheese as desired over the top of the bread.
  • Broil until cheese is as melted and bubbly or as browned as you like.

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RECIPE SUBMITTED BY

Being a born and bred New Yorker with lots of varied ethnic food influences growing up, you can find me enjoying anything from Bloodwurst to Chicken Jahlfrezi to PBJs with fresh-ground honey roasted peanut butter and yummy homemade strawberry jam, and don't forget my friend Anna's mother's Pomodoro Sauce (via Bari, Italy). When it comes to eating and cooking, many native New Yorkers seem to be of whatever background that is on their plate at the moment. <br> <br>I notice that a good number of Zaarites list "pet peeves" here. Many list whiny people as their peeve. Hey...I live in NYC where almost EVERYONE whines and complains, so I don't notice anymore. What burns my biscuits is seeing recipes that call for some really funky ingredients like Kraft (cough cough) Parmesan cheese in the green can and chicken from a can. I had never even heard of chicken in CAN(???) until last year. Get the best quality ingredients you purse will allow. That includes spices. Those jars of spices that sell for 99 cents are no bargain if you can afford something better. Do yourself a favor and if possible, go and explore any ethnic food markets in your area. They have the most wonderful spices and herbs and they are usually priced well. And you'll find so many other goodies you'd never have even known about. (I know this isn't possible for everyone, but then there's always the internet) <br> <br>Sorry, I am the product of an "ingredient snob" father and I just can't help having inherited that gene to a certain extent. And again, I'm a New Yawka...we are SLIGHTLY opinionated. You're reading about the person who drives (I kid you not) 3 hours upstate and 3 hours back just to get THE sausage I need for my Thanksgiving stuffing. So call me fanatical. <br> <br>I am a rather good baker and for a short time I had my own dessert biz...until I found out how hard it can be to work for yourself. So I went back to working as an Art Editor in publishing.
 
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