Community Pick
Easy French Onion Soup
photo by DianaEatingRichly
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 (14 ounce) cans beef broth
- 1 (10 1/2 ounce) can beef consomme
- 2 large onions, sliced 1/4-inch thick
- 2 tablespoons butter
- 2 pressed garlic cloves
- 1 dash Worcestershire sauce
- 1 cup shredded swiss cheese
- 4 slices toasted French bread
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
Reviews
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Tweaks
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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.
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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.
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RECIPE SUBMITTED BY
Elizabeth Fullerton
United States