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Growing Good Food at Home

French Onion Soup

No onion collection would be complete without a recipe for French onion soup! It looks so fancy, but it’s really quite easy to make. Give your taste buds a treat and cook up a tureen of dark, savory soup.

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French Onion Soup

French Onion Soup

No onion collection would be complete without a recipe for French onion soup! It looks so fancy, but it’s really quite easy to make. Give your taste buds a treat and cook up a tureen of dark, savory soup.

  • Author: Norann Oleson
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: Serves 4
  • Category: Soups

Ingredients

Scale
  • 1/2 cup butter (unsalted)
  • 2 tablespoons olive oil
  • 4 cups sliced sweet onions
  • 42 ounces beef broth (approximate)
  • 2 tablespoons dry sherry
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • 4 slices French bread
  • 4 slices Provolone cheese
  • 2 slices Swiss cheese, diced
  • 1/4 cup grated Parmesan cheese

Instructions

  1. In a large stock pot, melt the butter with the olive oil over medium heat.
  2. Add the onions and stir continuously until the onions turn translucent. Do not let the onions burn.
  3. Add the beef broth, sherry, and thyme. Salt and pepper to taste, and simmer for 30 minutes.
  4. Set broiler to 400 degrees F.
  5. Ladle the soup into oven-safe bowls.
  6. Put one slice of bread on top of each bowl of soup.
  7. Add a slice of provolone, a quarter of the diced Swiss cheese, and a tablespoon of Parmesan to each bread slice.
  8. Put the bowls on a baking sheet and broil for about 5 minutes, until the cheese starts to bubble and brown.
  9. Serve immediately.

Notes

  • This is a simplified French onion soup recipe; the classic recipe calls for gruyere cheese and a sliced French baguette. You can experiment with the type of cheese you use to make this recipe your own.

Have you tried this recipe? It’s so easy and should be a staple in your house—please tell us how it turned out for you.

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French Onion Soup

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French Onion Soup

  • Author: Addie Gundry
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 8 1x
  • Category: Soups

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 4 tablespoons canola oil
  • 6 Vidalia (or sweet) onions, quartered and sliced thinly
  • 8 cups beef stock
  • 1 tablespoon sugar
  • Salt and pepper to taste
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 2 dry bay leaves
  • 1 cup sherry
  • Slices French baguette, toasted (8–12 slices, depending on the size and the serving amount)
  • 2 cups shredded gruyere cheese
  • Thyme leaves, for garnish

Instructions

  1. Heat a very large pot over medium-high heat, and add in the butter and the oil. Once melted together, add in the sliced onions and stir to get them situated in the pot. Cook them, stirring every few minutes, until they begin to soften and wilt down, about 15 minutes.
  2. Meanwhile, heat the beef stock in a medium pot over medium heat until hot.
  3. After the 15 minutes, add in the sugar, salt, and pepper and stir to combine. Continue to cook the onions until they caramelize and become a deep golden brown and have an almost jam-like consistency, another 20–25 minutes.
  4. Once the onions are caramelized and softened, add in the garlic, thyme, bay leaves, and sherry, and stir. Simmer for about 5 minutes, stirring occasionally, until slightly reduced.
  5. Add in the hot beef stock and bring to a rolling simmer, then reduce the heat to low or medium-low, and simmer the soup, uncovered, for about 40–45 minutes.
  6. To serve, ladle the soup into oven/broiler-proof bowls or little crocks, then top with a couple of pieces of toasted baguette, and about 1/2 cup of the shredded gruyere cheese, and place on a baking sheet under the broiler to melt and caramelize the cheese.
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