Easy French Onion Soup

"This soup is simple to make after work. My husband thinks it is as good if not better than any we've ever had in a restaurant."
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by Angelica S. photo by Angelica S.
photo by geraldthepearl photo by geraldthepearl
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Paula W. photo by Paula W.
Ready In:
35mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Place onions and butter in saucepan.
  • Sauté on medium heat until onions are tender.
  • Add garlic and sauté 1-2 minutes (don't let garlic burn).
  • Add beef broth, consomme, and Woschershire sauce.
  • Bring to a boil for 1 minute.
  • Take ovenproof bowls (I use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl.
  • Fill bowl with soup leaving room at the top.
  • Place toasted French bread on top.
  • Top with 0.125 cup Swiss cheese.
  • Place under broiler until cheese is bubbly.
  • Serve immediately.
  • Caution--bowls will be hot!

Questions & Replies

  1. Why do you use beef broth and consomme instead of all beef broth ?
     
  2. I was under the impression you used sweet onions correct?
     
  3. what is the best and quickest recipe to make?
     
  4. id like to make this soup for twenty do i multiply all ingrediats by 5??? seems like a lot of butter
     
  5. Can you freeze the left overs
     
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Reviews

  1. Outstanding, easy, satisfying. I used reduced fat swiss cheese and a bit more than a dash of worcestershire sauce. A great recipe! Thanks!!
     
  2. I really liked this soup. I ate four bowls of it!
     
  3. BayBee- this was sooo good! I couldn't believe how EASY it was to make, AND it was delicious!
     
  4. This was great!! Easy and very filling. But Big William, I must say that I ate five bowls. I just couldn't stop!
     
  5. Awesome flavor - very easy and delicious.
     
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Tweaks

  1. One tweak I forgot to add: I use 1 cup of dry red wine in the soup as well. I add it before cooking down the entire pot of soup.
     
  2. When I make French Onion Soup, I sprinkle a little sugar onto the onions while they're being sautéed. This will caramelize the onions to a golden brown color. I also cook the soup in a pot, allowing the broth to cook down, until it is really infused with flavor. You can also use large croutons (plain) or crostini. I put them at the bottom of the soup crocks and after the soup is poured into them, the croutons will rise to the top. Another thing I'd like to add is that I place the crocks into a shallow pan lined with foil, before putting them under the broiler.
     
  3. This is the quickest and easiest French onion soup ever. Followed the instructions exactly the first time and it was great. Reading the comments, I caramelized the onions the next time and added 1 C red wine and simmered for about 15 minutes...even better! I use the traditional Gruyere cheese because I love it, but have used 1/2 shredded mozzarella (don't use fresh-too watery) and 1/2 provolone in a pinch. This is a winter staple, especially when I want something hearty, but have no meat thawed.
     
  4. To kick onion soup up a notch, add 1/2 cup heavy cream at the end of cooking. It turns an already delicious soup into what we call Wonderful Onion Soup.
     
  5. I use sweet onions and beef broth and I also like to add 2-3 tablespoons of brandy or cognac and a cup of dry red wine to this recipe.
     

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